Question
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>
Summary
| 2023 ACF Winter @ Columbia | 11/11/2023 | Y | 9 | 13.33 | 100% | 33% | 0% |
Data
| Bard A | NYU B | 10 | 0 | 0 | 10 |
| Columbia A | Penn A | 10 | 0 | 10 | 20 |
| Vassar | Haverford | 10 | 0 | 0 | 10 |
| Rutgers A | NYU A | 10 | 0 | 10 | 20 |
| Penn B | Rutgers B | 10 | 0 | 0 | 10 |
| Princeton A | Rowan A | 10 | 0 | 0 | 10 |
| Cornell C | Yale A | 10 | 0 | 10 | 20 |
| Columbia B | Yale B | 10 | 0 | 0 | 10 |
| Princeton B | Yale C | 10 | 0 | 0 | 10 |