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

Resources:

Sourdough Symbiosis.pdf