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Baking bread is currently experiencing a profound transformation, propelled by an escalating interest in health and wellness, global cuisines, and sustainability efforts. The surface of fruits harbors various microbes, such as yeasts and lactic acid bacteria (LAB). In contrast to <i>Saccharomyces cerevisiae</i>, a commercial yeast, the microbial flora present on the surface of fruits allows bread with greater flavor, texture, and health benefits as seen in sourdough starters. In this research, sourdough starters were created using dried longan and raisin. The microbial flora of the sourdough starters and the fermentation profile were examined, and possible bacteriocin genes were identified. The dried longan starter exhibited bubbling, stickiness, and a drop in pH value from 5.80 to 4.45 at the third day of fermentation. Meanwhile, the raisin starter began bubbling on the sixth day with no change in fluid viscosity, and a small pH value decreased from 4.00 to 3.82. The dried longan starter contained <i>Weissella cibaria</i>, <i>W. paramesenteroides</i>, <i>S. cerevisiae</i>, <i>Pediococcus pentosaceus</i>, <i>Torulaspora delbrueckii</i> and <i>Leuconostoc citreum</i>. On the other hand, raisin starter only contained <i>Candida krusei</i> and <i>T. delbrueckii</i>. To detect antibacterial property in <i>W. paramesenteroides</i> and <i>P. pentosaceus</i>, four bacteriocins, Gassericin A (<i>gaaA</i>), Lactacin F (<i>lafA</i>), Plantaricin S (<i>pls</i>) and Pediocin (<i>ped</i>) were explored. Polymerase chain reaction (PCR) results revealed that <i>gaaA</i> and <i>lafA</i> were present in <i>W. paramesenteroides</i>, which suggested that this strain possessed antimicrobial properties.