Metagenomic Analysis of Bacterial Succession During Sourdough Leaven Fermentation

A mature sourdough starter was fed with flour and water and incubated for 24 hours to examine bacterial succession during fermentation. Triplicate samples were collected at time points from 0 to 24 hours, together with flour and mature starter controls. Metagenomic DNA was extracted and analyzed using 16S rRNA gene amplicon sequencing to track changes in bacterial community composition and the replacement of flour associated microbiome by lactic acid bacteria.