Fungal species diversity in French bread sourdoughs made of organic wheat flour

Datasets describing the fungal species diversity, microbial density and acidity of French sourdoughs as well as the diversity of bread-making practices.The species diversity of 14 sourdoughs collected from bakeries located all over France was analyzed. Bakeries were chosen to represent diverse bakery practices and included bakers and farmer-bakers. Both non-culture-based (pyrosequencing of Internal Transcribed Spacer 1 amplicons) and culture-based methods were used. The data were collected, analyzed, and reported within the following publication : Charlotte Urien, Judith Legrand, Pierre Montalent, Serge Casaregola and Delphine Sicard. Fungal species diversity in French bread sourdoughs made of organic wheat flour. Frontier in Microbiology. Submitted

本数据集围绕法国酸面团的真菌物种多样性、微生物密度与酸度特征，以及面包制作工艺的多样性展开描述。研究分析了采自法国各地烘焙坊的14份酸面团样本的物种多样性，所选烘焙坊旨在体现多样化的烘焙实践类型，涵盖专业面包师与农民面包师两类群体。本研究同时采用非培养法（转录间隔区1（Internal Transcribed Spacer 1）扩增子焦磷酸测序）与培养法进行检测分析。所有数据的采集、分析与报告均基于以下已投稿论文：Charlotte Urien、Judith Legrand、Pierre Montalent、Serge Casaregola与Delphine Sicard，《以有机小麦面粉制备的法国面包酸面团中的真菌物种多样性》，《微生物学前沿（Frontiers in Microbiology）》，已投稿。