Author: Landis, Elizabeth A; Oliverio, Angela M; McKenney, Erin A; Nichols, Lauren M; Kfoury, Nicole; Biango-Daniels, Megan; Shell, Leonora K; Madden, Anne A; Shapiro, Lori; Sakunala, Shravya; Drake, Kinsey; Robbat, Albert; Booker, Matthew; Dunn, Robert R; Fierer, Noah; Wolfe, Benjamin E
Title: The diversity and function of sourdough starter microbiomes Cord-id: 0fstnpdp Document date: 2021_1_26
ID: 0fstnpdp
Snippet: Humans have relied on sourdough starter microbial communities to make leavened bread for thousands of years, but only a small fraction of global sourdough biodiversity has been characterized. Working with a community-scientist network of bread bakers, we determined the microbial diversity of 500 sourdough starters from four continents. In sharp contrast with widespread assumptions, we found little evidence for biogeographic patterns in starter communities. Strong co-occurrence patterns observed
Document: Humans have relied on sourdough starter microbial communities to make leavened bread for thousands of years, but only a small fraction of global sourdough biodiversity has been characterized. Working with a community-scientist network of bread bakers, we determined the microbial diversity of 500 sourdough starters from four continents. In sharp contrast with widespread assumptions, we found little evidence for biogeographic patterns in starter communities. Strong co-occurrence patterns observed in situ and recreated in vitro demonstrate that microbial interactions shape sourdough community structure. Variation in dough rise rates and aromas were largely explained by acetic acid bacteria, a mostly overlooked group of sourdough microbes. Our study reveals the extent of microbial diversity in an ancient fermented food across diverse cultural and geographic backgrounds.
Search related documents:
Co phrase search for related documents- Try single phrases listed below for: 1
Co phrase search for related documents, hyperlinks ordered by date