Why does Sourdough Starter grow yeast but not other dangerous microorganisms like mold?
In: Biology
A sourdough starter is basically a symbiotic soup of yeast and bacteria.
The yeast makes CO2 and alcohol, the bacteria make acid. The “Tang” in sourdough comes from the bacteria, specifically from lactobacter.
Essentially, they create an environment that is hostile to other microbes. The acid from the bacteria makes it hard for other microbes to get established, as does the alcohol from the yeast. As long as you’re careful when establishing the culture, and you feed it regularly, the microbes in the culture will take care of themselves.
https://www.sciencedaily.com/releases/2013/02/130221194239.htm
TL:DR:
>During sourdough production, bacteria convert the linoleic acid in bread flour to a compound that has powerful antifungal activity.
Now, that said, they can and do grow mold if the starter isn’t fed or cared for properly.
Latest Answers