16S and ITS1 metabarcoding of traditional Villaurbana sourdoughs
This study investigates the bacterial and fungal diversity of traditional type I sourdough starters collected in Villaurbana, Sardinia, Italy. Thirteen sourdoughs maintained by local households or bakeries were analysed as part of an integrated characterization of the Villaurbana sourdough microbiota. Total DNA was extracted from sourdough samples and used for amplicon-based community profiling targeting the V3-V4 region of the bacterial 16S rRNA gene and the fungal ITS1 region. Sequencing was performed on an Illumina MiSeq platform using paired-end chemistry. The resulting dataset was used to describe bacterial and fungal community composition across the collected sourdoughs and to complement culture-dependent yeast isolation, identification, and strain-typing analyses. These data support the characterization and preservation of microbial diversity associated with traditional Sardinian sourdoughs and provide a resource for the design of locally representative sourdough microbial consortia.
This study investigates the bacterial and fungal diversity of traditional type I sourdough starters collected in Villaurbana, Sardinia, Italy. Thirteen sourdoughs maintained by local households or bakeries were analysed as part of an integrated characterization of the Villaurbana sourdough microbiota. Total DNA was extracted from sourdough samples and used for amplicon-based community profiling targeting the V3-V4 region of the bacterial 16S rRNA gene and the fungal ITS1 region. Sequencing was performed on an Illumina MiSeq platform using paired-end chemistry. The resulting dataset was used to describe bacterial and fungal community composition across the collected sourdoughs and to complement culture-dependent yeast isolation, identification, and strain-typing analyses. These data support the characterization and preservation of microbial diversity associated with traditional Sardinian sourdoughs and provide a resource for the design of locally representative sourdough microbial consortia.