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1 .This is Scientific American 60-Second Science. I'm Christopher Intagliata. Got a minute?
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2 .As many San Franciscans have noticed, sourdough bread stays fresher longer than the regular stuff.
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3 .Sourdough's extended freshness is due to extra fermentation that traps more moisture in the dough.
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4 .But now we know that sourdough's longevity is also because it can ward off mold.
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5 .Because bacteria in some sourdough starters actually produce mold-killing compounds--essentially natural preservatives.
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6 .Most sourdough starters contain strains of Lactobacillus bacteria, like the poster child Lactobacillus sanfranciscensis.
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7 .Eight years ago, researchers isolated another strain called Lactobacillus hammesii from a French sourdough starter.
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8 .They've now discovered that the strain pumps out a potent antifungal as it digests bread flour.
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9 .So they baked bread with the L.hammesii starter, sliced it, and waited.
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10 .The loaf resisted mold for 12 days--a few days more than L.sanfranciscensis sourdough, and twice as long as typical bread.
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11 .Those results are in the journal Applied and Environmental Microbiology.
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12 .L.hammesii isn't the most common sourdough strain.
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13 .But researchers say it could eliminate the need for added preservatives.
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14 .Which would mean store-bought sourdough that's additive-free AND lasts for weeks.
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15 .Assuming you can wait that long to eat it.
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16 .Thanks for the minute, for Scientific American 60-Second Science. I'm Christopher Intagliata.
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