The diversity and function of sourdough starter microbiomes
Elizabeth A. Landis; Angela Oliverio; Erin A. McKenney; Lauren M. Nichols; Nicole Kfoury; Megan N. Biango‐Daniels; Leonora Shell; Anne A. Madden · 2021 · eLife
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract
Humans have relied on sourdough starter microbial communities to make leavened bread for thousands of years, but only a small fraction of global sourdough biodiversity has been characterized. Working with a community-scientist network of bread bakers, we determined the microbial diversity of 500 sourdough starters from four continents. In sharp contrast with widespread assumptions, we found little evidence for biogeographic patterns in starter communities. Strong co-occurrence patterns observed in situ and recreated in vitro demonstrate that microbial interactions shape sourdough community str
Abstract by Elizabeth A. Landis; Angela Oliverio; Erin A. McKenney; Lauren M. Nichols; Nicole Kfoury; Megan N. Biango‐Daniels; Leonora Shell; Anne A. Madden, eLife (2021) — licensed CC BY 4.0.
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Metadata source: OpenAlex · DOI 10.7554/elife.61644