Yeast-Lactic Acid Bacteria Symbiosis in Sourdough
A mature starter is a stable co-culture in which lactic acid bacteria (commonly Fructilactobacillus sanfranciscensis) outnumber yeasts (commonly Kazachstania humilis) roughly 100:1; the yeast ferments glucose and leaves maltose, which the LAB metabolizes, while LAB proteolysis and acidification supply amino acids and a niche the yeast tolerates. The partnership is mutual metabolic cross-feeding, not competition for the same sugar.
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A mature starter is a stable co-culture in which lactic acid bacteria (commonly Fructilactobacillus sanfranciscensis) outnumber yeasts (commonly Kazachstania humilis) roughly 100:1; the yeast ferments glucose and leaves maltose, which the LAB metabolizes, while LAB proteolysis and acidification supply amino acids and a niche the yeast tolerates. The partnership is mutual metabolic cross-feeding, not competition for the same sugar.
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