By: Ryan Page
3/7/13
http://www.sciencedaily.com/releases/2013/02/130221194239.htm (Link is somehow not working so just copy and paste it in a browser to have the article come up)
Summary:
It has been proven, through testing by University of Alberta, Edmonton, that sourdough can resist mold, as opposed to ordinary baked bread and ordinary dough. During the production of the "sourdough," bacteria convert the linoleic acid found in any ordinary bread dough, and converts it into a compound that acts as a "Powerful Anti-fungal Activity" in sourdough bread. This means not only is it easily stored for longer without refrigeration, but many people enjoy the taste, saying it is more natural and unique. This is definitely true, as no pesticides have to be added to insure the quality of the bread. Thus, Sourdough bread is all around better in health, nutrients and taste! Part of the reason why the resistance might work with the linoleic acid, is sourdough also has an extra fermentation step, were the lactic acid bacteria is present.
Connection:
This connects to our current term because we not only studied mold, but we studied different bacteria and the antibiotics that can inhibit those bacteria. We even did a complex lab to see what remedies (such as cinnamon and turmeric) can be a natural resistant/antibiotic to bacteria. This sourdough example is really cool, because it is a natural resistance that many people can relate to, because it is about BREAD!
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