Effect of flour on the microbiota of experimentally produced sourdoughs

Microbial DNA metabarcoding data on wheat seeds from four origins, six batches of flour made from these seeds and sourdoughs made from these flours by four bakers. Sourdough were sampled at their initiation and each week during three weeks. PCR was performed using primers for the 16SV3V4 region (343-F and 784-R) and the ITS1 region (ITS1-F and ITS2-R). Amplicon sequencing was performed in paired-end (2x300 bp) using the Illumina MiSeq technology