The diversity and function of sourdough starter microbiomes

eLife

Erin A McKenney¹  Nicole Kfoury²  Lori Shapiro³  Shravya Sakunala³  Megan Biango-Daniels³  Benjamin E Wolfe³  Lauren M Nichols³  Kinsey Drake³  Albert Robbat⁴  Elizabeth A Landis⁴  Anne A Madden⁴  Matthew Booker⁴  Robert R Dunn⁵  Leonora K Shell⁵  Angela M Oliverio⁶  Noah Fierer⁷ 

[1] Cooperative Institute for Research in Environmental Sciences, University of Colorado, Boulder, United States;North Carolina Museum of Natural Sciences, Raleigh, United States;Department of Applied Ecology, North Carolina State University, Raleigh, United States;Department of Biology, Tufts University, Medford, United States;Department of Chemistry, Tufts University, Medford, United States;Department of Ecology and Evolutionary Biology, University of Colorado, Boulder, United States;Department of History, North Carolina State University, Raleigh, United States;

关键词: sourdough;    bacteria;    fungi;    microbial community;   

DOI  :  10.7554/eLife.61644

来源: DOAJ

【 摘 要 】

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 structure. Variation in dough rise rates and aromas were largely explained by acetic acid bacteria, a mostly overlooked group of sourdough microbes. Our study reveals the extent of microbial diversity in an ancient fermented food across diverse cultural and geographic backgrounds.

【 授权许可】

Unknown