Name some components of a sourdough starter microbiome. For 10 points each:
[10e] 97 percent of the eukaryotes in a starter are these unicellular fungi, particularly one used by bakers and brewers called Saccharomyces cerevisiae (“SACK-uh-roh-MY-seez sair-uh-VISS-ee-ay”).
ANSWER: yeasts [accept baker's yeast or brewer's yeast]
[10h] The bacteria in the culture are Lactobacilli or members of a genus named for this metabolite. Feeding glucose to E. coli makes it churn out this compound—a convenient survival strategy, since it’s toxic to most other microbes.
ANSWER: acetic acid [or acetate; accept Acetobacter]
[10m] Candida humilis and Lactobacillus sanfranciscensis show how this process can occur stably between yeast and bacteria in a sourdough consortium. The competitive exclusion principle normally prohibits this process from occurring for two species in the same niche.
ANSWER: coexistence [or co-existing; prompt on descriptive answers like living together or occupying the same habitat]
<Biology>