Sourdough starters contain simple microbial communities typically consisting of a few bacterial species and one or two yeast species. The yeast Maudiozyma humilis and the lactic acid bacterium Fructilactobacillus sanfranciscensis often co-occur in sourdough starters and have been presumed to exist in a trophic relationship supported by glucose cross-feeding.
ORIGINAL PAPER
Lactic acid bacterium Fructilactobacillus sanfranciscensis impairs fitness of yeast Maudiozyma humilis in synthetic wheat sourdough
WHAT WE KNOW
However, previous research has highlighted a lack of evidence showing that yeast strains consume the glucose that F. sanfranciscensis produces. We have investigated the interaction between sourdough isolates of M.
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EVIDENCE
What the evidence supports so far
Research signals
Classification pending.
What remains unverified
The full methodology, effect size, and limitations still require analyst review.
Company impact remains unverified until a direct economic transmission is established.