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Sourdough Symbiosis


Who can forget the tangy taste of sourdough? Like other fermented breads, sourdough requires living yeast to make it rise. A sourdough starter culture includes bacteria as well. Can you build a conceptual model to show the relationships between these microbes? How does the model change for the engineered environment for fermentation in corn “wet milling”?

  • identify the metabolically managed relationships between microbial populations in a sourdough bread culture


Topic(s): Environmental, Industrial/Food


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Resources:

Sourdough Symbiosis.pdf


   
   

 

 

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