In recent years, sustainability has become a key focus in many industries, especially food and beverage production. The issue of food waste, particularly bread waste, has led to innovative solutions for repurposing surplus bread into valuable products. One such solution involves utilizing bread as a substrate for the production of fermented beverages. These beverages are not only eco-friendly by reducing food waste but also offer a unique array of health benefits, including antimicrobial properties. This article explores the potential of fermented beverages made from bread waste, focusing on fermentation parameters and their antibacterial properties. Bread, one of the most widely consumed food products globally, has a significant shelf life issue, with millions of loaves going to waste each day. Bread waste can come from unsold or stale bread that is discarded by bakeries, supermarkets, and households. According to estimates, approximately one-third of all bread produced globally is wasted, contributing significantly to food waste in the supply chain.
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Journal of Food & Industrial Microbiology received 160 citations as per Google Scholar report
