Sourdough isolate genome sequencing
Sourdough is a flour-water mixture fermented by lactic acid bacteria (LAB) and yeast. The use of starter cultures allows to control and steer the fermentation process and to obtain sourdoughs with specific characteristics. Genome mining for genes encoding enzymes related to relevant properties, such as flavour or texture, can allow the rational selection of new potential starter culture strains. Therefore, in this study, a selection of LAB, previously isolated from sourdoughs of different types and origins, were sequenced through long-read (Oxford Nanopore Technology) and short-read technologies (Illumina technology).