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acetic acid bacteria found in sourdough starters
Hi, I have no idea how wikipedia works as this is the first time i have done anything other than read it but i thought this might be interesting: from this artical that i have been following on sourdough starters https://news.ncsu.edu/2021/01/the-sourdough-map/

the key part is here: I hope this is useful??

The researchers were also surprised to see that 29.4% of the samples contained acetic acid bacteria (so named because they produce acetic acid).

“The sourdough research literature has focused almost exclusively on yeast and lactic acid bacteria,” Wolfe says. “Even the most recent research in the field hadn’t mentioned acetic acid bacteria at all. We thought they might be there to some extent, since bakers often talk about acetic acid, but we were not expecting anything like the numbers we found.”

And, the researchers note, those acetic acid bacteria played a powerful role in shaping both the aroma of the sourdough and how quickly it grew. Specifically, the presence of acetic acid bacteria slowed the rise of sourdough, and gave it a vinegary smell.

July 2021
Hello, I'm Serols. I wanted to let you know that I reverted one of your recent contributions—specifically this edit to Nailsea Glassworks—because it did not appear constructive. If you would like to experiment, please use the sandbox. If you have any questions, you can ask for assistance at the Help desk. Thanks. Serols (talk) 13:51, 6 July 2021 (UTC)