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 plantaram 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.
