“…All six species have been found in sourdough samples from Asia and Europe, and some of them have also been found in America, Africa, and Australia (Figure a, and see links for interactive maps describing yeast species composition per sourdough http://robdunnlab.com/projects/sourdough/map/ and https://www6.inra.fr/bakery_eng/Results). All of these species' genomes, except for the two Kasachstania species, have been sequenced (Chan, Gan, Ling, & Rashid, ; Goffeau et al, ; Gomez‐Angulo et al, ; Gordon et al, ; Park et al, ; Riley et al, ; Wolfe et al, ; Wu, Buljic, & Hao, ). The distribution of these species did not appear to be correlated with the type of cereal used to make the sourdough (Figure b).…”