Sourdough microbiome: bacterial and fungal diversity using16S rRNA and ITS genes by Illumina MiSeq plataform

Sourdough is one of the oldest techniques used in traditional baking, and acidsproduced by microrganisms during fermentaion increasing quality, flavor andaroma of products, and ensuring better sensory results and nutritionalcharacteristics. The mature sourdough microbiota has prevalence of lactic acidbacteria (Lactobacillus sp.) and yeasts (Saccharomyces cereviseae). The aimof work was the microbiome characterization of sourdoughs produced fromtraditional and organic whole wheat flour to identify the bacterial and fungalcomposition, analyze metabolic prediction and alpha and beta diversity betweensamples. Different times of each sourdough were evaluated: 0, 120, 168 and216 hours. The DNA of samples was extracted by E.Z.N.A. kit (Bio-Tek) andquantified by Qubit 3.0 (ThermoFischer Scientific), and PCRs were performedto 16S rRNA and ITS genes. The sequencing was performed by Illumina MiSeqSequencer. The work was entirely carried out in Microrganism BiochemistryLaboratory at Institute of Food Science and Technology (ICTA) of FederalUniversity of Rio Grande do Sul, Brazil. All steps were performed between Juneand October 2019. These data will complement results in the area of foodmicrobiology, agricultural microbiology and biotechnology.