Wholewheat sourdough products are becoming increasingly more popular. and Staphylococcus aureus is a common opportunistic pathogen in dough products. The effects of S. aureus contamination (102 cfu/g) on metabolites as well as titratable acidity (TTA). https://www.kaliboat.com/product-category/cutlerykitchen-barflatware-knives-gardenkitchen-dining/