From wheat seeds to sourdough bread: microbial dispersion, selection and functional effect
- Michel Elisa1
- Chable Véronique1
- Chaudy Hélène
- Debroise Héloïse2
- Deffrasnes Marion2
- Dell'Armi Xavier
- Dousset Xavier2
- Goldringer Isabelle1
- Guezenec Stéphane1
- Hue Isabelle2
- Lebrat Julien1
- Legrand Judith1
- Moyses Lili
- Nidelet Thibault1
- Perrin Michel
- Rigou Peggy1
- Roussel Philippe3
- Rousselot Simon1
- Rué Olivier1
- Serpolay-Besson Estelle4
- Santoni Sylvain1
- Tapuier-Letage Bruno4
- Vindras-Fouillet Camille4
- Onno Bernard2
- Sicard Delphine1
- 1. INRA
- 2. ONIRIS
- 3. Triptolème
- 4. ITAB
Description
Datasets describing ongoing microbial dispersion, selection and functional effect from wheat seeds to sourdough bread. The data were collected, analyzed, and reported within the following publication :
Elisa Michel, Matthieu Barret, Véronique Chable, Hélène Chaudy, Héloise Debroise, Marion Deffrasnes, Xavier Dell’Armi, Xavier Dousset, Isabelle Goldringer, Stéphane Guezenec, Isabelle Hue, Julien Lebrat, Judith Legrand, Lili Moyses, Thibault Nidelet, Michel Perrin, Peggy Rigou, Philippe Roussel, Simon Rousselot, Olivier Rué, Estelle Serpolay-Besson, Sylvain Santoni, Bruno Taupier-Letage, Camille Vindras-Fouillet, Bernard Onno and Delphine Sicard. From wheat seeds to sourdough bread: microbial dispersion, selection and functional effect.
This work results from a participatory research project BAKERY (https://www6.inra.fr/bakery_eng/)
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