Sourdough microbiome: bacterial and fungal diversity using16S rRNA and ITS genes by Illumina MiSeq plataform

Sourdough is one of the oldest techniques used in traditional baking, and acidsproduced by microrganisms during fermentaion increasing quality, flavor andaroma of products, and ensuring better sensory results and nutritionalcharacteristics. The mature sourdough microbiota has prevalence of lactic acidbacteria (Lactobacillus sp.) and yeasts (Saccharomyces cereviseae). The aimof work was the microbiome characterization of sourdoughs produced fromtraditional and organic whole wheat flour to identify the bacterial and fungalcomposition, analyze metabolic prediction and alpha and beta diversity betweensamples. Different times of each sourdough were evaluated: 0, 120, 168 and216 hours. The DNA of samples was extracted by E.Z.N.A. kit (Bio-Tek) andquantified by Qubit 3.0 (ThermoFischer Scientific), and PCRs were performedto 16S rRNA and ITS genes. The sequencing was performed by Illumina MiSeqSequencer. The work was entirely carried out in Microrganism BiochemistryLaboratory at Institute of Food Science and Technology (ICTA) of FederalUniversity of Rio Grande do Sul, Brazil. All steps were performed between Juneand October 2019. These data will complement results in the area of foodmicrobiology, agricultural microbiology and biotechnology.

酸面团（Sourdough）是传统烘焙领域最古老的工艺之一，微生物在发酵过程中产生的有机酸可提升制品的品质、风味与香气，同时优化感官体验与营养特性。成熟酸面团的微生物群落以乳酸菌属（Lactobacillus sp.）与酿酒酵母（Saccharomyces cereviseae）为优势菌群。本研究旨在对以传统全麦粉及有机全麦粉制备的酸面团进行宏基因组表征，以明确其中的细菌与真菌群落组成，分析群落代谢功能预测结果，并比较不同样本间的α多样性与β多样性。本研究针对每份酸面团设置了0、120、168及216小时四个发酵时间节点开展采样分析。实验采用E.Z.N.A.试剂盒（Bio-Tek）提取样本DNA，通过Qubit 3.0（ThermoFischer Scientific）完成DNA定量，并针对16S rRNA基因与ITS基因进行聚合酶链式反应扩增。测序工作依托Illumina MiSeq测序平台完成。本研究全部实验均在巴西南里奥格兰德联邦大学食品科学与技术研究所（ICTA）的微生物生物化学实验室开展，所有实验步骤均于2019年6月至10月间完成。本数据集将为食品微生物学、农业微生物学及生物技术领域的相关研究提供数据补充。