The invention relates to a microencapsulated bacterial consortium for the degradation of gluten, comprising: a) three different strains of commercially available lactic acid bacteria； b) encapsulating agents； c) prebiotics； and d) trehalose； combined with a proteolytic enzyme of bacterial origin and a proteolytic enzyme of fungal origin. Preferably, the microencapsulated bacterial consortium comprises: a) Lactobacillus plantarum ATCC 8014； b) Lactobacillus sanfranciscensis ATCC 27652； c) Lactobacillus brevis ATCC 14869； d) whey protein isolate with 90% protein； e) maltodextrin with a dextrose equivalent of 10； f) gum arabic； g) maguey honey； and h) trehalose； combined with a protease of bacterial origin and a protease of fungal origin. The invention also relates to a method for obtaining the microencapsulated bacterial consortium, to the production of sourdough from same, and to the use of said sourdough for obtaining bread-making products.
