UNL and CONICET project reaches international innovation finals

Researchers from the Universidad Nacional del Litoral (UNL) and CONICET have become finalists in the ILAN Innovation Awards 2026 for their project, “Masas Madre a Medida”. Developed at the Instituto de Lactología Industrial (INLAIN), the initiative focuses on using microorganisms to standardize and improve the production of sourdough products.

The project aims to solve a major challenge in artisanal bread production: maintaining the unique characteristics of specific sourdough starters while achieving the uniformity required for large-scale production. By isolating and identifying lactic acid bacteria and yeasts, the team seeks to develop defined cultures that allow for a controlled, reproducible process without losing the identity of the original starter. The development also includes possibilities for gluten-free baking and the use of cryopreservation to conserve original microorganisms.