food metagenome cultivar:Vicia faba Targeted Locus (Loci)

The 12 samples can be divided into two groups, doughs made with Italian and Finnish Vicia faba. After the initial doughs, we used a part of the fermented dough as inoculum to ferment a new mix of flour (Fava bean) and water. We would like to know how and if the microbial community changes through time (from the dough to the mature sourdough) in both set of samples and if/which differences occur between the Italian and Finnish samples. All samples have been subjected to culture-dependent method in order to identify the main dominant cultivable bacteria and yeast, and chemical and biochemical characterization.