Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes
H. B. Rappaport, N. P. J. Senewiratne, S. K. Lucas, B. E. Wolfe, A. M. Oliverio
This paper uses genomics and synthetic community experiments to show that acetic acid bacteria (AAB) significantly influence sourdough starter function through metabolic diversity and strain-specific effects.
bioRxiv · Apr 11, 2024Microbiology