Sourdough Bacteria Could Keep Food From Going Moldy, Scientists Claim

Scientists at the University of Alberta and University College Cork in Ireland have found a way to use bacteria to prevent mold from eating up your leftover food. Their research is based on a study of sourdough bread, which doesn’t go moldy like other types of bread. Special bacteria that produce fungus-resistant acids during sourdough production may play a key role in extending the shelf life of bread and other foods, researchers say. The study was recently published in the journal Applied and Environmental Microbiology.

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Post tags: Applied and Environmental Microbiology, bacteria food preservation, bread shelf life, food industry, food preservation, food science, food security, food shelf life, food waste reduction, fungi leftovers, moldy food, scientific research food, sourdough bread

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