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Dernière mise à jour : Mai 2018

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Diversity and interactions in a low-input "Wheat/Human/Sourdough" agro-food ecosystem : toward a better understanding of bakery sustainability

Main issues & general objectives

Global change has a critical effect on biological and socio-cultural diversity leading to a strong demand for the development of sustainable food-agro-ecosystem. In this context, a better understanding of these diversities in the bakery food chain would facilitate development of more sustenance in this food chain. Hence, the objectives of BAKERY are to provide a detailed description of biological and socio-cultural diversity to enable a better understanding of the interactions and services in an organic or low input ‘Wheat/Human/Sourdough’ food-agro-ecosystem.

The BAKERY ANR Project is a pluridisciplinary and participatory research project aiming at

  1. describing socio-cultural diversity of bakers’ practices and consumers’ representations.
  2. studying the effects of wheat varieties, terroir and bakers’ practices on the diversity of sourdough microbiome, sensorial and nutritional bread quality as well as consumers preferences.
  3. analyzing the nature of the sourdough microbial interaction (complementation or selection) and their consequence on the sourdough fermentation and bread quality.
  4. integrating all the data to find determinants of the biological and socio-cultural diversity in the bakery chain.
  5. propose strategies for the conservation of biological and socio-cultural diversity in bakery.
Main results

Our first results show that French organic bakery maintains a high diversity of bread-making processes, as well as a high microbial species diversity, compared to what was found elsewhere. New yeast species have been discovered. Several lactic acid bacteria species have been found for the first time in sourdoughs. Bakers, Farmers-bakers and Bakery Companies harbor different microbial diversity, showing the relevance of preserving socio-cultural diversity.


The BAKERY research project is multidisciplinary and participative. It includes more than 30 bakers and farmers-bakers as well as 9 partners, representing several institutions (INRA, Paris Saclay University and Brest University), the ONIRIS engineering school, the Technical Institute of Organic Agriculture (ITAB) , Réseau Semence Paysanne (RSP).

Read more ...->  Bakery
Contact: Delphine Sicard  (