The diversity and function of sourdough starter microbiomes
I noticed this new study published today? I thought some might be interested in it, some surprising and not so surprising findings.
I particularly found the notes about the presence of Acetic Acid Bacteria interesting. I don’t recall mention of AAB in the past, so this is new information to me. We’ve all read lots of information about LAB and their ability to make acetic and lactic acid, but not about AAB. Also interesting their comment that starters with the AAB tended to ferment more slowly than those without. I wonder if in fact, when ones starter becomes sluggish is it possible that there has been a shift to AAB in the bacterial component of our starter?