Keeping Up With the Microbes

Sourdough bread’s mixture of microorganisms and mother culture is inspiration for a polyculture flavor fermentation to capture natural flavoring aroma chemicals for the bakery and grain-based industries.
Sourdough bread’s mixture of microorganisms and mother culture is inspiration for a polyculture flavor fermentation to capture natural flavoring aroma chemicals for the bakery and grain-based industries.

Consumer sentiment and open access to information through digital communication are shifting the debate on the development of bio-based and “natural” products. Around the globe, consumer and governmental backlash against genetically modified organisms (GMO) has generated new and novel opportunities—and challenges—for the delivery of authentic aroma chemical ingredients from microbial sources without the utilization of genetic modification.

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