On September 9, Charlene Van Buiten, the director of the Food Structure and Function Lab at Colorado State University, launched the 2026-27 Ram Talks series. Her lecture explored the influence of wild bacteria on the flavor and health benefits of sourdough bread.
Allison Pine, an event manager at CSU, highlighted that the series, now in its third season, fosters community connections. Van Buiten clarified that food processing involves turning raw materials into consumables, noting that bread is one of the oldest processed foods, with fermentation being a key method.
She emphasized the significant global production of bread, over 100 million tons annually, and explained the science behind bread-making, attributing flavor development to yeast and wild bacteria. She noted that this bacteria comes from various sources, including the air and local environment.
Van Buiten discussed the recent surge in sourdough popularity, linking it to the COVID-19 lockdown when people took up baking, especially due to sourdough’s minimal ingredient list and health benefits. She mentioned the flour shortages during this period as evidence of the “sourdough resurgence.”
Highlighting the uniqueness of each bread, she stated that the median sourdough starter contains seven bacterial strains, impacting health benefits like the glycemic index and FODMAP levels. Her team is researching how different microbes affect bread stability and shelf life, revealing that around a third of produced bread is discarded due to instability.
Notably, their studies showed that sourdough could outperform commercial preservatives in mold resistance, suggesting potential applications in “clean label processing” for the food industry. Van Buiten explained how bacterial activity influences sourdough flavor by altering fermentation acids, which affects the Maillard reaction during baking.
During the event, attendees participated in a taste test of different breads, allowing them to experience firsthand how bacterial strains impact flavor and texture. Van Buiten concluded by advocating for the development of healthier, clean-label breads with enhanced shelf life and quality.
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