Effect of flour on the microbiota of experimentally produced sourdoughs. undefined

Microbial DNA metabarcoding data on wheat seeds from four origins, six batches of flour made from these seeds and sourdoughs made from these flours by four bakers. Sourdough were sampled at their initiation and each week during three weeks. PCR was performed using primers for the 16SV3V4 region (343-F and 784-R) and the ITS1 region (ITS1-F and ITS2-R). Amplicon sequencing was performed in paired-end (2x300 bp) using the Illumina MiSeq technology

本数据集包含来自4个不同来源的小麦种子的微生物DNA宏条形码（microbial DNA metabarcoding）数据，同时涵盖由上述种子制备的6批次面粉，以及4名面包师使用这些面粉制作的酸面团样本。酸面团分别于发酵启动当日及后续三周内每周进行采样。实验采用针对16S V3-V4区域（引物343-F与784-R）及ITS1区域（引物ITS1-F与ITS2-R）的引物开展聚合酶链式反应（Polymerase Chain Reaction, PCR）扩增。扩增子测序采用双端（2×300 bp）测序模式，依托Illumina MiSeq测序平台完成。