The differential ingredient in MSA is the sugar mannitol. Organisms capable of using mannitol as a food source will produce acidic byproducts of fermentation that will lower the pH of the media. The ...

This type of medium is both selective and differential. The MSA will select for organisms such as Staphylococcus species which can live in areas of high salt concentration (plate on the left in the ...

Extended fermentation times can lower FODMAPs such as fructans and mannitol, making these sourdough breads easier to digest for people with conditions such as irritable bowel syndrome (IBS).