Fungal species diversity in French bread sourdoughs made of organic wheat flour
收藏NIAID Data Ecosystem2026-05-02 收录
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https://zenodo.org/record/1472294
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Datasets describing the fungal species diversity, microbial density and acidity of French sourdoughs as well as the diversity of bread-making practices.The species diversity of 14 sourdoughs collected from bakeries located all over France was analyzed. Bakeries were chosen to represent diverse bakery practices and included bakers and farmer-bakers. Both non-culture-based (pyrosequencing of Internal Transcribed Spacer 1 amplicons) and culture-based methods were used.
The data were collected, analyzed, and reported within the following publication :
Charlotte Urien, Judith Legrand, Pierre Montalent, Serge Casaregola and Delphine Sicard. Fungal species diversity in French bread sourdoughs made of organic wheat flour. Frontier in Microbiology. Submitted
创建时间：
2024-08-02
