Greetings to all skin microbiome enthusiasts and readers.

Many of us have either baked bread ourselves or watched someone do it. The importance of water temperature in activating dry yeast and adding nutrients is widely recognized, even by those without a microbiology background. Breadmaking, an ancient craft, didn’t necessitate a knowledge of microbial genomics; bakers simply understood the reliance on living organisms. Baking is an amalgamation of art, science, and technology. The yeast drying process produces shelf-stable, dormant microbes that need correct rehydration and reactivation. Bakers, both professional and amateur, accomplish this by following guidelines or the wisdom of seasoned bakers. They may not verbalize the critical nature of rehydration, but they know that improper temperature or nutrients will lead to unsatisfactory outcomes.

This reliance on living starters is a testament to successful management for optimal results. Yet, applying these principles to other sectors is challenging. In agriculture, for instance, marketing pressures foster unrealistic expectations for biologicals to emulate chemical protocols, withstand harsh substances, remain viable on seeds for extended periods, and endure ambient temperatures without changing farming methods, but still deliver substantial results. In personal care, the rising demand for probiotic products faces the expectation to align with existing consumer patterns and regulations.

Indeed, significant developments require time, but I am hopeful that it won’t take millennia for a paradigm shift in consumer, customer, and industrial behaviors to adopt the integration of living cells into products. This would allow for a wider and more efficient application of biological materials, provided they are managed with proper care and practices, yielding substantial advantages.

A potential solution is to educate consumers directly, honestly, and with clear data and explanations.

Until the next blog, cheers!