Angela Oliverio Nimshika Senewiratne and Beryl Rappaport (IMAGE)

Syracuse University

Angela Oliverio Nimshika Senewiratne and Beryl Rappaport

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Syracuse University professor Angela Oliverio (left), Nimshika Senewiratne (middle), a Ph.D. candidate in Oliverio’s lab, and Beryl Rappaport (right), a Ph.D. student in Oliverio’s lab, co-authored a study which characterized acetic acid bacteria (AAB) from 500 sourdough starters to better understand how genetic diversity of AAB influences characteristics of sourdough.

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Syracuse University

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