Published November 16, 2022
| Version 2.5
Dataset
Open
Artisanal and farmer bread making practices differently shape fungal species community composition in French sourdoughs
Authors/Creators
- 1. Oniris, Laboratoire MicrobioTech, SPO, Inra, Univ. Montpellier, Montpellier SupAgro
- 2. Laboratoire de Psychologie : Cognition, Comportement, Communication
- 3. Laboratoire de Psychologie : Cognition, Comportement, Communication – EA 1285, Université de Bretagne Occidentale, 20 rue Duquesne, CS 93837, F-29238 Brest 03, France
- 4. SPO, Inra, Univ. Montpellier, Montpellier SupAgro
- 5. MaIAGE, INRA, Université Paris-Saclay, Jouy-en-Josas, France
- 6. Food and Industrial Microbiology Laboratory, Oniris, Nantes, France
- 7. GQE-Le Moulon, INRA, Université Paris-Sud, CNRS, AgroParisTech, Université Paris-Saclay, Gif-sur-Yvette, France
Description
Datasets describing the fungal species diversity, microbial density and acidity of French sourdoughs, phenotypic variation of Kazachstania bulderi and Kazachstania humilis strains 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, Thibault Nidelet, Diego Segond, Stéphane Guézenec, Thérèse Marlin, Hugo deVillers, Olivier Rué, Bernard Onno, Judith Legrand, Delphine Sicard and the participating bakers: Artisanal and farmer bread making practices differently shape fungal species community composition in French sourdoughs. PCI Evol. Biol.
Notes
This is the second version of the archive with a new dataset with corrected data for bloc effects and a new statistical analysis
Files
AdonisUnivarie_tibo.csv
Files
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Additional details
Funding
- Agence Nationale de la Recherche
- BAKERY - Diversity and interactions in a low-input « Wheat/Human/Sourdough » agro-food ecosystem : towards a better understanding of bakery sustainability ANR-13-ALID-0005