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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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Sourdough Symbiosis.pdf




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