Tool to Enhance the Taste and Texture of Sourdough
October 25, 2024
October 25, 2024
SYRACUSE, New York, Oct. 25 -- Syracuse University issued the following news:
A team of Syracuse University researchers have published a study exploring how genomic diversity of acetic acid bacteria can alter properties of sourdough. Pictured are sourdough starters grown up from experimental communities (from the left: control [no microbes added], yeast only, yeast plus lactic acid bacteria, yeast plus lactic acid bacteria plus acetic acid bacteria).
When millions of pe . . .
A team of Syracuse University researchers have published a study exploring how genomic diversity of acetic acid bacteria can alter properties of sourdough. Pictured are sourdough starters grown up from experimental communities (from the left: control [no microbes added], yeast only, yeast plus lactic acid bacteria, yeast plus lactic acid bacteria plus acetic acid bacteria).
When millions of pe . . .