Ropiness in Bread—A Re-Emerging Spoilage Phenomenon

Abstract

As bread is a very important staple food, its spoilage threatens global food security. Ropy bread spoilage manifests in sticky and stringy degradation of the crumb, slime formation, discoloration, and an odor reminiscent of rotting fruit. Increasing consumer demand for preservative-free products and global warming may increase the occurrence of ropy spoilage. <i>Bacillus amyloliquefaciens</i>, <i>B. subtilis</i>, <i>B. licheniformis</i>, the <i>B. cereus</i> group, <i>B. pumilus</i>, <i>B. sonorensis</i>, <i>Cytobacillus firmus</i>, <i>Niallia circulans</i>, <i>Paenibacillus polymyxa</i>, and <i>Priestia megaterium</i> were reported to cause ropiness in bread. Process hygiene does not prevent ropy spoilage, as contamination of flour with these <i>Bacillus</i> species is unavoidable due to their occurrence as a part of the endophytic commensal microbiota of wheat and the formation of heat-stable endospores that are not inactivated during processing, baking, or storage. To date, the underlying mechanisms behind ropy bread spoilage remain unclear, high-throughput screening tools to identify rope-forming bacteria are missing, and only a limited number of strategies to reduce rope spoilage were described. This review provides a current overview on (i) routes of entry of <i>Bacillus</i> endospores into bread, (ii) bacterial species implicated in rope spoilage, (iii) factors influencing rope development, and (iv) methods used to assess bacterial rope-forming potential. Finally, we pinpoint key gaps in knowledge and related challenges, as well as future research questions.