I've just pitched K1-V116 into a batch of rosehip wine. As I finished, thoughts of one kind of yeast led to another and I went to feed my sourdough starter - and stopped. K1-V1116 is a killer strain which secretes toxic polypeptides able to kill other strains and species.
I have heard that even minute levels of yeast contamination (such as from having previously made a sourdough in the same room - even many months previously) can completely prevent establishing ginger beer plant.
Does anyone have any experience or information on how likely I am to have problems with tiny amounts of leftover K1-V1116 killing my sourdough starter? There is bound to have been a few thousand cells lofted into the air when I opened the packet. How paranoid about this do I need to be?! I make wine and bread in the same kitchen and I like my established sourdough starter!