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When millions of people went into lockdown during the pandemic, they went in search of new at-home hobbies to help cure their boredom. Among them was making sourdough bread. In addition to being sustainable for its use of natural ingredients and traditional methods…

In a newly-published paper, “Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes,” researchers at ���ϲ����� College of Arts and Science examine how certain strains of bacteria, and specifically the…