Would a microbial physiologist study fermentation of sourdough bread?

Yes, a microbial physiologist would study the fermentation of sourdough bread. Sourdough bread is made using a fermented dough, which contains a variety of microorganisms, including bacteria and yeasts. These microorganisms produce lactic acid and other organic acids, which give sourdough bread its characteristic sour flavor and texture. The microbial physiologist would be interested in studying the specific microorganisms involved in sourdough fermentation, how they interact with each other, and how they contribute to the flavor and texture of the bread. The physiologist might also investigate how the fermentation process can be controlled to produce breads with different flavors and textures.