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.
