The Influence of Substrate Type and Incubation Environment on the Microbial Community Composition of Erie, PA Sour Dough Bread Starter Cultures

This project was designed to understand the impact that incubation environment and substrate type has on community composition of sourdough starters. In this this project sourdough starters were designed either using barley flour or wheat flour. They were then incubated either in an urban garden environment or indoor kitchen. Both the bacteria (16s rRNA) and fungi (ITS) were analyzed by molecular barcoding analysis using a MiSeq.