Bread is a universal staple food that has come a long way from ancient fermentation methods to today’s industrial processes, in which science plays a key role. Researchers from the Federal University of Rio de Janeiro, Professor Alane Beatriz Vermelho, Dr. Jean Moreira, Dr. Athayde Junior, Dr. Claudia da Silva, Dr. Veronica Cardoso and Dr. Ingrid Akamine, studied how microbiology affects the baking process. Their findings, published in the journal Fermentation, focused on improving bread quality and ensuring it stays fresh longer.
Experts point to the potential of modern preservation techniques to revolutionize bread making. New methods such as coating with beneficial microorganisms, freeze drying (a method of removing moisture from materials by freezing and then applying low pressure) and spray drying (a process of turning a liquid into a dry powder by rapid drying with hot gases) have changed the approach These necessary microorganisms are prepared and used in baking. “Baking science now relies on innovative methods to improve food safety and quality,” Professor Vermelho emphasizes. They advocate the use of natural substances, such as botanical extracts and essential oils, rather than artificial preservatives such as propionate, a compound used to prevent the growth of mold in food.
Proven technology is making bread better in more ways than one. Beneficial bacteria, probiotics (live microorganisms that provide health benefits when consumed), and specialized enzymes, proteins that speed up chemical reactions, are used to improve texture, taste and nutritional value. Research also shows that certain types of bacteria can naturally protect bread from mold, extending its shelf life by several weeks. For example, beneficial strains such as Lactobacillus plantarum and Lactobacillus rubrofurum are particularly effective at slowing mold growth.
Contamination remains a challenge, especially in post-baking steps such as cooling and packaging. Bread can be exposed to microorganisms through air, insects, or human contact. Advanced technologies such as protective coatings create a layer that protects microorganisms, while microbial-friendly drying processes help microorganisms survive these stages while increasing the safety of bread production. These methods also ensure that good microorganisms thrive even under high-temperature baking.
Sustainability has become central to breadmaking, with a greater focus on environmentally friendly methods and fewer artificial additives. Researchers highlight how new biodegradable packaging materials – packaging that breaks down naturally over time – and smarter storage systems can help solve traditional challenges while meeting global environmental goals. “This shift reflects a broader trend towards creating healthier, greener foods,” Professor Vermelho noted.
Technology and tradition are converging in a way that’s good for consumers and the planet. By applying the latest advances in microbiology and adopting environmentally friendly practices, the bakery industry can meet the growing demand for healthy, natural and environmentally sustainable products. This thoughtful fusion of science and craft heralds a future where bread is better for everyone, from production to consumption.
Journal reference
Vermelho, AB, Moreira, JV, Junior, AN, da Silva, CR, Cardoso, VdS and Akamine, IT “Microbiological preservation and contamination control in the bakery industry.” Fermentation, 2024, 10(231). DOI: https://doi.org/10.3390/fermentation10050231
About the author
Alain Beatrice Vermero: Biologist with Master’s and PhD degrees in Science, Science (Microbiology). I am a full professor at the Institute of Microbiology of the Federal University of Rio de Janeiro. I have authored articles, book chapters, and patents on basic and industrial biotechnology.
My research focuses on biotechnology and innovation, aiming to create sustainable, biodegradable, non-toxic and environmentally friendly products. Biological products derived from microorganisms. I have worked on R&D projects with companies in a variety of sectors including food, oil and gas, cosmetics, agribusiness and biodegradable plastics. I coordinate the Bioinovar Center for Biotechnology, which specializes in industrial microbiology. Together with my multidisciplinary team, I develop innovative products such as polymers, enzymes, pigments, functional fermenters, biosurfactants, biopesticides, fungicides, enzyme hydrolysates and microbial fertilizers. Our centers are dedicated to research on these products and their industrial applications, training, scaling up bioprocessing, developing new materials and servicing the industrial sector and start-up companies. Introduction to Google acadêmico, LinkedIn, Sci
Jean Vinicius Moreira: He earned a degree in chemical engineering from Têlemaco Borba University, followed by a master’s and doctorate in chemical engineering from the University of Campinas, as well as an MBA in project management from USP. He focuses on the regulatory field and is responsible for registering companies and products with relevant authorities. He has a solid background in chemical engineering and has extensive teaching experience, particularly in biochemical processes. His research interests span a variety of topics, including fermentation processes, production of secondary metabolites, and the application of biotechnology in drug development. He is proficient in upstream and downstream manufacturing processes, analytical methods, and exploring new biotechnology products. In addition, he contributed to Bionova’s research program.
Assad Neves Jr.: Microbiologist and immunologist graduated from Universidade Federal do Rio de Janeiro (Brazil). He holds a Master of Science (Microbiology) from the Paul Degos Institute of Microbiology (IMPG-UFRJ) and a PhD. He studies biosurfactants, biopolymers and microbial enzymes such as pectinases, amylases and cellulases. He participated in an exchange program between Heriot-Watt University and Shell Brazil exploring the potential of biopolymers for advanced oil recovery. He is a postdoctoral researcher at the UFRJ Bioinovar Center, specializing in industrial microbiology.
Claudia Ramos da Silva: She holds an MSc and PhD in chemical engineering from the Federal University of São Carlos (UFSCar) and another PhD from the Autonomous University of Madrid, where she focused her training and academic research on enzyme immobilization. Her work focuses on technology development in the field of microbial bioproducts and bioenergy, especially the production of ethanol from by-products of the Brazilian agro-industry, especially lignocellulosic materials. She has extensive experience in scaling up bioprocessing from pilot to industrial levels. Additionally, she is a member of the Bioinovar team.
Veronica da Silva Cardoso: Veterinarian, holds master’s and doctoral degrees in microbiology from the Federal University of Rio de Janeiro and a postdoc in industrial microbiology. She has extensive experience in various areas of microbiology, including general microbiology, mycology, bacteriology and mycotoxicology. Currently, she is a member of the research group of the BIONOVAR Biotechnology Center, focusing on biocatalysis and microbial bioproduct-related research in the industrial field. She also has expertise in research, development and innovation (R&D&I).
Ingrid Teixeira Akamin: She graduated from the Federal University of Rio de Janeiro (UFRJ) with a degree in biological sciences and holds a master’s degree in food science and technology. She has over 30 years of experience in the baking industry and holds a PhD in Science (Microbiology) from UFRJ. Her expertise lies in the food sector, specifically in microbial consortia, including biological yeasts used in baking. A businesswoman in the field, she currently works as a postdoctoral researcher at the Bioinovar Center.
