Biology Professor Receives NSF Grant to Study 'Community Coalescence'
July 02, 2024
July 02, 2024
SYRACUSE, New York, July 2 -- Syracuse University issued the following news:
Angela Oliverio
Each fermented food--kombucha, sauerkraut or sourdough bread--is the result of an active, unique microbiome, which is the microbial community in a particular environment. A sourdough starter, for instance, is a distinctive community of yeasts and bacteria that ferments carbohydrates in flour and produces carbon dioxide gas, making bread dough rise before baking.
Mic . . .
Angela Oliverio
Each fermented food--kombucha, sauerkraut or sourdough bread--is the result of an active, unique microbiome, which is the microbial community in a particular environment. A sourdough starter, for instance, is a distinctive community of yeasts and bacteria that ferments carbohydrates in flour and produces carbon dioxide gas, making bread dough rise before baking.
Mic . . .