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Wasted bread: New culture medium for growing starters from bakery waste in the fermented food industry

Bread Waste
Author: 
Michela Verni - Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy, Andrea Minisci - Valle Fiorita Catering S.r.l, Ostuni, Italy, Sonia Convertino -Valle Fiorita Catering S.r.l, Ostuni, Italy, Luana Nionelli - Valle Fiorita Catering S.r.l, Ostuni, Italy, Carlo G. Rizzello - Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
Publication Date: 
February, 2020
Country: 
Italy

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Through fermentation, bread scraps can produce chemical compounds for the pharmaceutical and food industries, fuels and enzymes. The starters (which kickstart the fermentation process) obtained by this project confirm the huge economic and technological potential of a growing substrate obtained from low-cost matrices.

The protocol includes homogenisation of the waste bread (leavened bakery products), with the addition of enzymes and final sterilisation.

The culture medium can be liquid (broth), solid (agar) or dehydrated. The substrate can be used for cultivating lactic bacteria, yeasts and moulds (for the food industry).

About 10% of the bread waste produced monthly can be used to yield a culture medium for bacterial starters.