The Biosolutions Bulletin

The battle on food waste: Good vs bad microbes

• Novonesis • Season 1 • Episode 2

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Explore the unseen battle against food waste in this episode, where we uncover the crucial role of microbes in preserving food and combating spoilage. With over a third of global food wasted, contributing to hunger and environmental damage, the spotlight turns to beneficial bacteria and fermentation processes. Learn how these tiny allies are revolutionizing food preservation, extending shelf lives, and offering sustainable solutions to one of the world's most pressing issues. Dive into the science behind bioprotection and discover how ancient practices meet modern technology to fight food waste and enhance food safety.

This audio article is part of The Biosolutions Bulletin. For the text version of this article and to get The Biosolutions Bulletin delivered monthly directly to your inbox, please go to: https://www.novonesis.com/en/biosolutions-bulletin

Did you know that more than 800 million people suffer from hunger worldwide? And that one third of all food is wasted. It's not just the food that's wasted; it's also the water, animal feed, fertilizer, and electricity used to produce it. According to FAO, the UN Food and Agriculture Organization, over a billion tons of food are wasted every year. That's more than a quarter of the world's farmed area and 8-10 percent of global greenhouse gas emissions. 

In this episode of the Biosolutions Bulletin by Novonesis, you will learn about good vs bad bacteria, and how bacteria can help battle food waste.

The battle on food waste: Good vs bad microbes 

We often find ourselves tossing out food that's stale or expired – whether it's yogurt past its expiry date, moldy cheese, stinky meat, or parched bread. After all, none of us want to compromise the health of our loved ones by risking food contaminated by pesky microbes – like bacteria or fungus. But what many of us don't consider when tossing out food is the staggering scale of the problem.

That's why we need to take action against food waste. And guess who we can turn to for help? Our tiny pals – microbes. Specifically, bacteria. Yep, those same little critters responsible for making your food go bad and forcing you to throw it away. 

Pretty ironic, right? But the results have been downright amazing. By harnessing the power of bacteria and utilizing the effects from fermentation we can preserve food products for longer durations. This can help extend the shelf life of food products throughout the distribution chain, leading to both optimization of productivity and less food waste. 

These fermentation-enabled bacteria solutions, known as food cultures, are changing the game. But how exactly does fermentation with microbes help preserve food longer, when they're usually the reason for food spoilage and wastage? Let’s have a look in the microscope. 

Not all bacteria are created equal 

Fortunately, not all bacteria are created equal. Our world hosts many beneficial microbes that serve as adversaries to the harmful ones. When it comes to bioprotection, scientists team up with these good microbes to combat the bad ones.  

It’s a bit like the ancient proverb – “The enemy of my enemy is my friend”. In fact, that’s the very principle at play in bioprotection. 

Our planet is teeming with approximately a trillion species of microbes, encompassing various bacteria, fungi, viruses, algae, and other single-celled or multicellular organisms, typically measuring less than 0.2 micrometres. To put it into perspective, a micrometre – denoted by the symbol μm – is one-thousandth of a millimeter. 

However, the vast majority of the trillion species of these microbes do not pose a threat. Only about 1,500 species have been identified as pathogenic or harmful microbes. Among the trillion microbes are many beneficial to humans, found everywhere around us and even within our bodies. Human bodies are known to harbor more than 10,000 varieties of beneficial microbes, including bacteria.

Fermentation in action 

Bacteria play an important role in maintaining good health and contributing to creating the taste and appearance that we like in our food.  

Building on ancient traditions, and relying on the newest scientific insights, it is possible to ferment with good bacteria to prevent and slow down the growth of bad bacteria, yeast and molds in our food.  A wise move since bad (or even dangerous) microorganisms will spoil our food or make us sick. But to truly comprehend the diverse ways in which friendly help protect food against spoilage bacteria, we must first grasp the ancient practice of fermentation.

Fermentation: The secret behind food preservation in ancient pantries 

Picture this: thousands of years ago, our ancestors could not store food – no supermarkets, no mom-and-pop stores, no refrigerators, nothing. When they hunted a nice big wild boar or harvested grain, there were no guarantees it would last through the next moon. Food was not easily available year-round. Enter fermentation, the ancient superhero of food preservation! 

The ancient humans discovered that a small amount of fermented starter could kickstart the process in a large batch of unfermented food – like Egyptians used a fermented mash of ground grains and water to brew beer. This practice wasn't exclusive to Egypt. Civilizations worldwide used fermentation to preserve food, make wines and brew beers, leaving a lasting mark on culinary history. 

Fast forward to the 19th century, and scientists dropped a knowledge bomb: tiny critters called microbes cause fermentation, a natural process where bacteria grow, multiply and generate byproducts such as gases, alcohol, or acids.

Later revelations showed that good bacteria are the masterminds behind biological compounds called enzymes, which are a vital part of the transformation process in food. These enzymes break down carbohydrates in the food, supporting to creating of acidity in food, which in turn makes the food less susceptible to attacks by bad microbes. 

Today, when food is easily available around the clock on a global scale, we are facing another problem. Once a food product rolls off the production line, the clock starts ticking towards its inevitable demise. The longer it sits on the shelf, the greater the risk of spoilage from pesky intruders like spoilage bacteria or fungi. 

Think about it – tons of goodies end up in the bin mere days or months after being made, all because of their short shelf life. Enter the brilliant minds of scientists, pondering ways to extend this shelf life without resorting to chemical wizardry. Their solution? Finding the best good bacteria to take on the bad guys!

Thus, the fermentation-enabled bioprotection revolution was born. 

But identifying the right bacteria for the job isn't a walk in the park. It takes years of research, testing, and a hefty dose of patience to pinpoint the perfect candidate – good bacteria that play nice with others, are safe for human consumption and don’t mess with the food's taste or texture. 

These bacterial warriors are the unsung heroes with an ability to improve shelf life and safety of dairy, meat and several other products. Today, almost 20 percent of dairy products and a similar percentage of meat – about 300 million tons of it – end up in bins every year. 

Good microbes ensure that tons of food across various categories stay fresh and delicious, instead of meeting an untimely end in the trash. Let’s get a bit more technical now and dive into how these microbial superheroes are rescuing one of the most wasted food products worldwide – Yogurt. Just within the EU, around 1.5 million tons of yogurt are wasted every year. 

Let's take a moment for some fun facts!

Naturally occurring good bacteria and fermentation can be our friends and fight our enemies in a number of ways: 

- They can “eat their food” - good and bad bacteria compete for the same nutrients naturally present in our food on which they feed;

- They can  “outnumber” the bad bacteria in the keen competition for space;

- They can produce natural organic compounds, known as metabolites - that attack the bad microorganisms;

- They can “send signals”  in cell-to-cell communication affecting or preventing other species from spreading.

Case Study: Fermentation-enabled bioprotection for yogurt and its impact 

In 2012, Novonesis launched its first food culture specifically developed to help enhance the bioprotective properties from the fermentation of dairy products such as yogurt, sour cream, and several fresh white cheese varieties.  

This innovative culture contains beneficial bacteria that help extend the shelf-life of fermented dairy products by slowing down the growth of spoilage causing microbes, such as yeast and molds. Since then, Novonesis have introduced several new and improved innovations of this special food culture solutions. 

The journey to discover the optimal culture was extensive, involving a detailed selection process spanning several years. Scientists meticulously sifted through Novonesis massive collection of over 40,000 strains at the time, to find the best candidate. Their goal to identify a strain that effectively combats unwanted microbes during fermentation while maintaining the desired taste, texture, and other critical characteristics at the final diary product. 

The science behind it

Lactic acid bacteria have been essential in fermentation/preservation of milk products for thousands of years. During fermentation, these bacteria convert milk sugar into lactic acid, lowering the pH level and creating a slightly acidic environment that inhibits the growth of harmful bacteria. This acidity also gives fermented food their distinctive tangy flavor.  

The task for the scientists was to find lactic acid bacteria that excelled and competing with unwanted microbes for nutrients or creating an unfavorable environment for them. 

Mode of action and new research avenues 

Novonesis scientists were the first to scientifically explain how the good bacteria fight the yeast and mold spoilage. Their findings, published in the prestigious Applied and Environmental Microbiology Journal (link), reveled that the beneficial bacteria absorb manganese. A nutrient essential for the growth of yeast and mold. 

By reducing the levels of manganese in the food product, the good bacteria effectively delay spoilage, thus improving quality and shelf life. 

This deeper understanding of how the process paves the way for new research. With this knowledge, Scientists can screen for, and develop the best food cultures in a more targeted manner. They can also apply these cultures more effectively to achieve desired results. 

Expanding horizons

Originally focused on diary, researchers are now exploring how these beneficial microbes can protect an even wider range of food products from spoilage and reduce food waste. This includes fermented plant-based products, a rapidly growing category. By harnessing the power of microbes, work is ongoing towards creating healthier food options with fewer unwanted artificial ingredients. These efforts are rooted in sustainable resource efficient solutions. In short: Biosolutions. Here's to fresher, longer lasting food!

Thank you for listening. This audio article is part of the Biosolutions bulletin by Novonesis. For the text version of this article and to receive the monthly Biosolutions bulletin directly in your inbox, go to: https://www.novonesis.com/biosolutions-bulletin.