Water chlorination increases the relative abundance of an antibiotic resistance marker in developing sourdough starters.

ABSTRACT: Multiple factors explain the proper development of sourdough starters. Although the role of raw ingredients and geography, among other things, have been widely studied recently, the possible effect of air quality and water chlorination on the overall bacterial communities associated with sourdough remains to be explored. Here, using 16S rRNA amplicon sequencing, we show that clean, filtered-air severely limited the presence of lactic acid bacteria in sourdough starters, suggesting that surrounding air is an important source of microorganisms necessary for the development of sourdough starters. We also show that water chlorination at levels commonly found in drinking water systems has a limited impact on the overall bacterial communities developing in sourdough starters. However, usi

SUBMITTER: Lau P 

PROVIDER: S-EPMC11537093 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature