sourdough starters in jars (IMAGE)

Syracuse University

sourdough starters in jars

Caption

A team of Syracuse University researchers have published a study exploring how genomic diversity of acetic acid bacteria can alter properties of sourdough. Pictured are sourdough starters grown up from experimental communities (from the left: control [no microbes added], yeast only, yeast plus lactic acid bacteria, yeast plus lactic acid bacteria plus acetic acid bacteria).

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Syracuse University

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