Bread, a universal staple, has come a long way from ancient fermentation methods to today’s industrial processes, where science plays a critical role. Researchers Professor Alane Beatriz Vermelho, Dr. Jean Moreira, Dr. Athayde Junior, Dr. Claudia da Silva, Dr. Veronica Cardoso, and Dr. Ingrid Akamine from the Federal University of Rio de Janeiro examine how microbiology shapes the baking process. Their findings, published in Fermentation, focus on improving bread quality and ensuring it stays fresh longer.
Experts point to the potential of modern preservation techniques in revolutionizing bread-making. New approaches like coating beneficial microorganisms, freeze-drying, a method that removes water from materials by freezing them and then applying low pressure, and spray-drying, a process that turns liquids into dry powder by rapidly drying with hot gas, have changed how these essential microbes are prepared and used in baking. “Baking science now relies on creative methods that enhance food safety and quality,” Professor Vermelho emphasizes. They advocate for using natural substances like plant extracts and essential oils instead of artificial preservatives such as propionates, chemical compounds used to prevent mold growth in foods.
Proven techniques are making bread better in multiple ways. Beneficial bacteria, probiotics, which are live microorganisms that provide health benefits when consumed, and specialized enzymes, proteins that speed up chemical reactions, are being used to improve texture, taste, and nutritional value. Studies also show that certain types of bacteria can naturally protect bread from mold, extending its freshness for weeks. For instance, helpful strains like Lactiplantibacillus plantarum and Furfurilactobacillus rossiae are particularly effective in slowing mold growth.
Contamination remains a challenge, especially during the steps after baking, like cooling and packaging. Bread can be exposed to microbes from the air, insects, or human contact. Advanced techniques such as protective coatings, which create layers that shield microorganisms, and microbe-friendly drying processes help microorganisms survive these stages while improving the safety of bread production. These methods also ensure that good microbes thrive even under the high heat of baking.
Sustainability has taken center stage in bread-making, with more attention paid to environmentally friendly methods and fewer artificial additives. The researchers highlight how newer biodegradable packaging materials, meaning packaging that decomposes naturally over time, and smarter storage systems are helping address traditional challenges while aligning with global environmental goals. “This shift reflects a broader move toward creating healthier and greener food,” Professor Vermelho notes.
Technology and tradition are blending in ways that benefit both consumers and the planet. By applying the latest advances in microbiology and adopting eco-friendly practices, the baking industry can meet the growing demand for healthy, natural, and environmentally sustainable products. This thoughtful integration of science and craftsmanship promises a future where bread is better for everyone, from production to consumption.
Journal Reference
Vermelho, A.B., Moreira, J.V., Junior, A.N., da Silva, C.R., Cardoso, V.d.S., & Akamine, I.T. “Microbial Preservation and Contamination Control in the Baking Industry.” Fermentation, 2024, 10(231). DOI: https://doi.org/10.3390/fermentation10050231
About the Authors
Alane Beatriz Vermelho: Biologist with a Master’s and Doctorate in Science, Science (Microbiology). I am a full professor at the Institute of Microbiology at the Federal University of Rio de Janeiro. I have written articles, book chapters, and patents in basic and industrial biotechnology.
My research focuses on biotechnology and innovation, aiming to create sustainable, biodegradable, non-toxic, and environmentally friendly. bioproducts derived from microorganisms. I have collaborated on research and development projects with several companies across various sectors, including food, oil and gas, cosmetics, agribusiness, and biodegradable plastics. I coordinate the Bioinovar Biotechnology Center, which specializes in industrial microbiology. Along with my multidisciplinary team, I develop innovative products such as polymers, enzymes, pigments, functional fermenters, biosurfactants, biopesticides, biocides, enzymatic hydrolysates, and microbial fertilizers. Our center is dedicated to researching these products and their industrial applications, training, scaling up bioprocesses, developing new materials, and providing services to the industrial sector and startups. Google acadêmico, LinkedIn, Sci profile
Jean Vinícius Moreira: He earned his degree in Chemical Engineering from Têlemaco Borba University, followed by a master’s and a doctorate in Chemical Engineering from the University of Campinas, as well as an MBA in Project Management from USP. He specializes in the regulatory sector and is responsible for registering companies and products with the relevant authorities. With a solid background in Chemical Engineering, he has significant teaching experience, particularly in Biochemical Processes. His research interests encompass various topics, including fermentation processes, the production of secondary metabolites, and the application of biotechnology in drug development. He is well-versed in upstream and downstream processes, analytical methodologies, and exploring new biotechnological products. Additionally, he has contributed to research initiatives at Bionovar.
Athayde Neves Junior: Microbiologist and Immunologist graduated from the Federal University of Rio de Janeiro (Universidade Federal do Rio de Janeiro, Brazil). He holds a master’s degree and a doctorate in Sciences (Microbiology) from the Paulo de Góes Institute of Microbiology (IMPG-UFRJ). He studies biosurfactants, biopolymers, and microbial enzymes such as pectinases, amylases, and cellulase. He participated in an exchange program at Heriot-Watt University in collaboration with Shell Brazil, exploring the potential of biopolymers for advanced oil recovery. He is a postdoctoral researcher at the Bioinovar Center at UFRJ, specializing in industrial microbiology.
Claudia Ramos da Silva: She holds a master’s degree and a doctorate in Chemical Engineering from the Federal University of São Carlos (UFSCar) and another doctorate from the Autonomous University of Madrid, where she focused on training and academic research in enzyme immobilization. Her work centers on microbial bioproducts and developing technologies for the bioenergy sector, particularly in producing ethanol from by-products of the Brazilian agroindustry, specifically lignocellulosic materials. She has experience in scaling up bioprocesses from pilot to industrial levels. Additionally, she has worked as part of the Bioinovar team.
Veronica da Silva Cardoso: Veterinarian with a Master’s and PhD in Microbiology and a Post-Doctorate in Industrial Microbiology from the Federal University of Rio de Janeiro. She has experience in various areas of Microbiology, including General Microbiology, Mycology, Bacteriology, and Mycotoxicology. Currently, she is a member of the BIONOVAR Biotechnology Center research group, where she focuses on research related to Biocatalysis and Microbial Bioproducts aimed at the industrial sector. She also has expertise in Research, Development, and Innovation (R&D&I).
Ingrid Teixeira Akamine: She graduated with a degree in Biological Science from the Federal University of Rio de Janeiro (UFRJ) and holds a Master’s in Science and Technology in Food. With over 30 years of experience in the bakery segment, she earned her PhD in Science (Microbiology) from UFRJ. Her expertise lies in the food sector, particularly in microbiological consortia, including biological yeasts used in baking. As a businesswoman in this field, she currently serves as a postdoctoral researcher at the Bioinovar Center.
