Sour whey and sunflower press cake microbiota by back-slopping technique

The aim of the work was to investigate the possibility of control a spontaneous fermentation of the abovementioned by-products through the application of a back-slopping technique, by inoculating a previously fermented blend every 24h. Factorial levels for a 2-level / 2-factor design were determined. In total, 12 different runs were performed and analysed at Time 0, 24 ,48 and 72 hours. Each pair-ended file contain both 16S and ITS amplicon sequences. One samples is the raw material used in the study (PC)