Artisanal and farmers bread-making practices differently shape fungal species diversity in French sourdoughs
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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 of 40 bakers and farmers-bakers.The data were collected, analyzed, and reported within the following publication : Elisa Michel, Estelle Masson, Sandrine Bubbendorf, Léocadie Lapicque, Stéphane Guézenec, Judith Legrand, Thibault Nidelet, Olivier Rué, Bernard Onno, Delphine Sicard and the participating bakers. Bakers and farmers-bakers bread-making practices differently shape fungal species diversity in French sourdoughs. Submitted This work results from a participatory research project BAKERY (https://www6.inra.fr/bakery_eng/)
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2019-03-20
