Chapter 5 - Ropiness, bacterial, and mold food spoilage in sourdough and bakery products

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Bread and bakery products are consumed by the majority of the population all over the world. In recent years, sourdough-based products especially bread have gained more popularity due to the changing preferences of consumers. One of the oldest types of natural starters is sourdough, which is typically used to make leavened baked goods instead of baking yeast and other artificial leavening agents. Sourdough is a flour and water mixture that lactic acid bacteria (LAB) and yeasts (100:1) spontaneously ferment, giving it the ability to both acidify and leaven food. Even though, sourdough-based products contain many macronutrients and micronutrients, which have significant functions on human health along with perks in the food industry such as extending shelf life, improving texture, and decreasing the gluten and glycemic index of the foods; however, these products are prone to deteriorating problems such as ropy degeneration as well as food spoilage because of bacteria and molds. Bacillus spp. can cause ropiness in many types of bread and bakery products including sourdough. Chemical preservatives are usually used in the food industry to control and prevent ropiness, and bacterial and mold spoilage. On the other hand, the use of bio-preservatives, such as LAB, whey, amaranth extract, and raisin, is getting more attention now as a result of the demand for preservative-free products and sustainable solutions based on increased awareness of consumers. This chapter discusses briefly the microorganisms that are involved in ropiness, bacterial and mold spoilage, and the control and prevention of these undesirable formations in sourdough and other bakery products.