> It seems there is a multitude of LB's in a natural sourdough anyway and
> just the one's liking the provided environment best, dominate at a given
> time.

recent scientific literature, mostly from various Italian teams seems
to identify 5 different yeasts (and sometimes different versions of
same yeast) that can be dominant in a given SD cultures and 16
different Lacto Bacilli. But for LB particularly there seems to be
some additionally that current scientific methods can't cultivate and
therefore identify. But while a given SD culture may have a certain
dominant flora, it seems samples of other yeasts and LB can survive in
a culture alongside the dominant. Presumably a change in regime might
alter balance of power so to speak. I believe this doesn't mean
however that all SD cultures contain all 5 yeasts and all 16 LB.

for anyone themselves being or with customers being gluten intolerant
(celiac sprue) this paper may be of interest http://aem.asm.org/cgi/content/abstract/70/2/1088

yours
andy f



> I would not worry at all with that yeast accomplishing anything on your
> sourdoughs.
>
> Samartha