People have long said that “bread is life.” Now, researchers at Tufts University are using the bubbling mixtures of flour and water known as sourdough starters to explore what shapes life at the microscopic level. Their findings, published in Ecology, demonstrate a simple way to predict how microbial species will live together, providing insights that could inform baking, food safety, and human health.
Sourdough starters reveal a recipe for predicting microbial species survival
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