FIG 1.

Microbial dynamics and pH during 32 fermentation cycles of 6 batches of wheat sourdough. (A) Changes in microbial population and pH. Closed circles, batch 1; open circles, batch 2; closed triangles, batch 3; open triangles, batch 4; closed squares, batch 5; open squares, batch 6. Gray lines, pH; blue lines, lactic acid bacteria; yellow lines, yeasts. Scale values of pH are shown in parentheses. (B) Bacterial community dynamics. Taxa present at ≤0.75% of the highest relative abundance for any sample were grouped as “others.”