An R&D company, located under the roof of the technocity of the Selçuk University (SU), produced a bread type that did not get stale easily with the bacteria obtained from more than a thousand plant samples collected from all over Anatolia without using yeast.

Erdal Alsancak, General Manager of Farmapark R&D Biotechnology Department, said that they traveled all over Anatolia about 6 years ago, sampled plants from many villages, and then, isolated the bacteria they obtained from them, conducted many tests and multiplied and pulverized the useful bacteria. Explaining that they used it later in making bread, Alsancak said, “While other types of bread are made with yeast, with our work bread is made by beneficial bacteria. We produced the same bread that our ancestors had eaten centuries ago with its flavor, aroma and shelf life."

Reminding that bread was made with sour dough in the past; Alsancak stated that they set off with the taste of these breads made in the villages. "While the shelf life of the bread obtained with yeast is very short, the bread life produced by the bacteria is at least 30 days. We produced this bread with endemic bacteria from samples taken from plants in our own geography. The feature of this bread is, it makes digestion easier. It does not make you fat. It is more delicious and affects human health positively. It also contains probiotic bacteria. We plan to mix these bacteria with flour in the future. That is, people will be able to obtain bread just using this flour without any processing," he added.