Published March 22, 2019
| Version 1
Dataset
Open
Artisanal and farmers bread-making practices differently shape fungal species diversity in French sourdoughs
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. GQE-Le Moulon, INRA, Université Paris-Sud, CNRS, AgroParisTech, Université Paris-Saclay, Gif-sur-Yvette, France
- 5. SPO, Inra, Univ. Montpellier, Montpellier SupAgro
- 6. MaIAGE, INRA, Université Paris-Saclay, Jouy-en-Josas, France
- 7. Food and Industrial Microbiology Laboratory, Oniris, Nantes, France
Description
Datasets describing the fungal species diversity, microbial density and acidity of French sourdoughs 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, Stéphane Guézenec, Judith Legrand, Thibault Nidelet, Olivier Rué, Bernard Onno, Delphine Sicard and the participating bakers. Bakers and farmers-bakers bread-making practices differently shape fungal species diversity in French sourdoughs. Submitted
This work results from a participatory research project BAKERY (https://www6.inra.fr/bakery_eng/)
Files
AdonisUnivarie_tibo.csv
Files
(177.1 kB)
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