Il Granaio delle Idee has recently set up a laboratory equipped with tools and instruments that allow these activities to be carried out. In addition to standard microbiology lab equipment—such as incubators, autoclave, Bunsen burners, shakers, etc.—the laboratory features a fermenter for cultivating lactic acid bacteria under controlled conditions of temperature, pH and nutrient supply.

Downstream of the fermenter, a centrifuge allows for the separation of microbial cells from the fermentation broth. The resulting microbial biomass is then transferred to a freeze-dryer. This equipment enables the drying of microorganisms through a sublimation process in which the microbial biomass is first frozen and then subjected to a strong vacuum, causing the water to be removed by transitioning directly from the solid to the vapor phase.

But the laboratory doesn't stop there. Before transferring the dehydrated lactic acid bacteria to the Baking Laboratory—where new ingredients and bread improvers are tested and validated daily—the microbial cells must be protected through microencapsulation technologies.
For this reason, the microbiology lab is equipped with everything needed to perform these processes: a viscometer, microencapsulation unit, shakers, dryers, and more.

The microbiology laboratory is also responsible for monitoring the viability of improvers formulated by the Company and that contain lactic ferments, including performing shelf-life tests—both accelerated and under standard storage conditions.

One last, but extremely important, piece of equipment is the -80°C freezer, where lactic acid bacteria isolated and characterized by Il Granaio delle Idee are cryopreserved in special tubes, allowing for long-term storage. This is where the strain bank—our proprietary microorganism collection—is kept, to be further studied and applied in our products.

Among the most widely used are Amylases, which hydrolyze starch into simple sugars. This supports a more active fermentation by feeding the yeast, delaying staling, and helping maintain a soft, even crumb for longer.

Glucoamylases complement this action by further optimizing texture and flavor in the final product.

Xylanases act on cereal fibers to improve dough hydration and elasticity, while Oxidases reinforce the gluten mesh, increasing dough strength and its ability to retain fermentation gases. 

Lipases work on flour lipids without the need for chemical ingredients.

A key role is also played by Transglutaminase, which forms bonds between proteins, improving structure even in weaker flours, and by Proteases, which regulate dough elasticity, making it easier to handle and shape.

The combined use of these enzymes makes it possible to eliminate many synthetic additives, reduce processing times and produce bread with a more appealing flavor and extended shelf-life.

Choosing enzymes means embracing clean label baking—while preserving the tradition of great bread.

Their role in dough goes far beyond that: lactic acid bacteria from sourdough contribute significantly to the aromatic profile of bread, pizza and other baked goods, enhancing their fragrance, flavor, and unique sensory identity.

They can also improve the digestibility and structure of baked products, while extending shelf life by slowing the growth of spoilage molds and delaying staling. Scientific literature on sourdough lactic acid bacteria is extensive and highlights the presence of a complex biological ecosystem made up of numerous genera and species, each with distinctive metabolic activities.

Notably, some species—such as Fructilactobacillus sanfranciscensis and Lactiplantibacillus plantarum—are recurrent and have been isolated from sourdoughs collected in various regions of the world.

With Pater® – Life Inside, Il Granaio delle Idee has developed a blend containing live ferments typical of sourdough, selected by the company’s Research & Development laboratory for their excellent fermentation and aromatic properties.

Like all microorganisms, lactic acid bacteria are sensitive to environmental factors such as temperature and water activity, which can quickly compromise their viability. This is exactly what happens when lactic bacteria are simply mixed into flour: kept at room temperature, they die within a few weeks and, once added to dough, are no longer able to contribute to the fermentation process.

To overcome these challenges, the R&D laboratory at Il Granaio delle Idee has developed a specific microencapsulation process that traps and protects lactic acid bacteria.

This innovative and scalable process allows the baking industry to finally benefit from live and active lactic acid cultures in a practical and stable form.

Even after one year of storage at room temperature—mixed into flour—they remain viable. Once added to the dough, they rehydrate and are released from their protective shell through mechanical mixing, initiating and guiding lactic fermentation just as they would in traditional sourdough.

In simple terms, if the goal is to develop a microorganism capable of thriving under particular conditions—such as specific levels of acidity, temperature, or unusual substrates—it is cultivated under those conditions for many generations. During this controlled growth, the culture is repeatedly transferred, and cells that acquire beneficial mutations—which make them better suited to the environment or substrate—gain a competitive advantage over unmutated cells.

The process is concluded once a strain with the desired characteristics has been obtained. In this sense, ALE can be seen as a microevolutionary process that mimics natural evolution, but significantly accelerates it.

Il Granaio delle Idee is also exploring this technology through a collaboration with Ginkgo Bioworks, a U.S.-based company specializing in biotech solutions for the food, biomedical, and environmental sectors. Ginkgo owns high-throughput ALE technologies that further speed up the microevolution process. An active project is already underway to improve the growth performance of a sourdough-derived microbial strain isolated by Il Granaio delle Idee and selected for its unique aromatic profile.

The project focuses on the genetic improvement of a sourdough strain chosen for its distinctive flavor characteristics. Through Adaptive Laboratory Evolution, this strain will be made more efficient at growing under specific conditions—opening up new possibilities for natural baking and the development of tailored fermentations.