With enough transfers of the sourdough starter, the microbial community will be composed of the yeast, lactic acid bacteria (LAB), and acetic acid bacteria (AAB) that are best adapted to the sourdough ...

lactic acid bacteria (LAB), and acetic acid bacteria (AAB) that are best adapted to the sourdough environment. What makes ...

The research on sourdough starters has focused largely on yeast and lactic acid bacteria. However, acetic acid bacteria, ...

The so-called "cyborg" bugs produce acetic acid, a chemical that can then be turned into fuel and plastic. In lab experiments, the bacteria proved much more efficient at harvesting sunlight than ...