Diego Segond

Lactic acid bacterium F. sanfranciscensis impairs fitness of yeast M. humilis in a synthetic wheat sourdough medium

ABSTRACT 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...