Welcome to My Website!
I’m Ashley Ohstrom, a PhD candidate at Penn State passionate about exploring the unseen world of microbes and their incredible impact on the foods we love to eat. Through my research on sourdough microbiomes, I investigate how these microorganisms and their dynamics shape the quality, nutrition, and stability of our food. Dive into my academic journey, current projects, and future aspirations—there’s always something exciting bubbling in the lab (and in the dough)!
Exploring the World of Food & Microbiome Science
My Research
Sourdough is one of the oldest fermented foods on earth, yet we still have much to learn about the complex microbial communities that give each starter its character. My research investigates the ecological dynamics of sourdough microbiomes: how the bacteria and fungi assemble, compete, and shift during feeding and fermentation, and how that community composition ultimately shapes what ends up in your bread. I use next generation sequencing, ecological modeling, and microbiological and chemical analyses to connect microbiome structure and function to real outcomes including flavor, texture, nutrition, shelf life, and safety. If we can understand the microbes, we can improve what we ferment!
