Investigators at University of Natural Resources and Applied Life Science Report Findings in Bacillaceae (Operator-independent Assessment of Bread Spoilage Profiles Caused By Bacillaceae Reveals a High Degree of Inter- and Intraspecies...).

A study conducted at the University of Natural Resources and Applied Life Science in Vienna, Austria, focused on the impact of aerobic spore-forming bacteria (ASF) from the Bacillaceae family on bread spoilage. The research found that different ASF strains led to varying levels of rope spoilage in baked bread, affecting crumb texture, discoloration, and volatile organic compound (VOC) production. The study highlighted the need for further research to develop early detection tools for managing bread spoilage effectively. The findings were published in Food Research International and provide valuable insights into the diverse spoilage profiles caused by Bacillaceae bacteria. [Extracted from the article]