From wheat seeds to sourdough bread: microbial dispersion, selection and functional effect

Datasets describing ongoing microbial dispersion, selection and functional effect from wheat seeds to sourdough bread. The data were collected, analyzed, and reported within the following publication : Elisa Michel, Matthieu Barret, Véronique Chable, Hélène Chaudy, Héloise Debroise, Marion Deffrasnes, Xavier Dell’Armi, Xavier Dousset, Isabelle Goldringer, Stéphane Guezenec, Isabelle Hue, Julien Lebrat, Judith Legrand, Lili Moyses, Thibault Nidelet, Michel Perrin, Peggy Rigou, Philippe Roussel, Simon Rousselot, Olivier Rué, Estelle Serpolay-Besson, Sylvain Santoni, Bruno Taupier-Letage, Camille Vindras-Fouillet, Bernard Onno and Delphine Sicard. From wheat seeds to sourdough bread: microbial dispersion, selection and functional effect. This work results from a participatory research project BAKERY (https://www6.inra.fr/bakery_eng/)