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29 results for “Sourdough”
Artisanal and farmer bread making practices differently shape fungal species community composition in French sourdoughs
<p>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 :</p> <p>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: <strong>Artisanal and farmer bread making practices differently shape fungal species community composition in French sourdoughs</strong>. PCI Evol. Biol.</p> <p> </p>
Dataset - Characterization of Kazachstania humilis and Lactic Acid Bacteria interactions in French sourdoughs
<p>Here you can find the dataset and Rmarkdonw script associated to the scientific paper : Dataset - Characterization of Kazachstania humilis and Lactic Acid Bacteria interactions in French sourdoughs</p>
Fungal species diversity in French bread sourdoughs made of organic wheat flour
<p>Datasets describing the fungal species diversity, microbial density and acidity of French sourdoughs as well as the diversity of bread-making practices.The species diversity of 14 sourdoughs collected from bakeries located all over France was analyzed. Bakeries were chosen to represent diverse bakery practices and included bakers and farmer-bakers. Both non-culture-based (pyrosequencing of Internal Transcribed Spacer 1 amplicons) and culture-based methods were used.</p> <p>The data were collected, analyzed, and reported within the following publication :</p> <p>Charlotte Urien, Judith Legrand, Pierre Montalent, Serge Casaregola and Delphine Sicard. Fungal species diversity in French bread sourdoughs made of organic wheat flour. Frontier in Microbiology. Submitted</p>
Data for: Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities
<p>The microbial fermentation behind sourdough bread is among our oldest technologies, yet there are many opportunities for sourdough science to learn from traditional bakers. We analyzed the microbiome structure and function of 40 starters (grown from 10 types of flour) over 14 days and identified 6 distinct stages of succession. At each stage, bacterial taxa correlate with key functions that determine bread quality, including pH, rise, and aromatic profile. Day 1 starter cultures were dominated by microorganisms commonly associated with plants and flour and by aromas similar to toasted grain/cereal. Bacterial diversity peaked from days 2-6 as taxa shifted from opportunistic/generalist bacteria associated with flour inputs, toward specialized climax bacterial communities (days 10–14) characterized by acid-tolerant taxa and fruity (p<3.03e-03), sour (p<1.60e-01), and fermented (p<1.47e-05) aromas. This collection of traits changes predictably through time, regardless of flour type, highlighting patterns of bacterial constraints and dynamics that are conserved across systems and scales. Yet, while sourdough climax communities exhibit similar markers of maturity (i.e., pH ≤4 and enriched in <em>Lactobacillus</em> [mean abundance 48.1%], <em>Pediococcus</em> [mean abundance 22.7%], and/or <em>Gluconobacter</em> [mean abundance 19.1%],), we also detected specific taxa and aromas associated with each type of flour. Our results address important ecological questions about the relationship between community structure and function and may enable bakers to deliberately select for specific sourdough starter and bread characteristics.</p>
Data for: Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities
Open the record for dataset details and reuse information.
Impact of sourdough and yeast on the organoleptic and nutritional quality of bread
<p>In this deposit, you will find all the data, script and analysis link to the article : Impact of sourdough and yeast on the organoleptic and nutritional quality of bread</p>
Dataset scoping review wheat sourdough breadmaking
<p>This file comprises data from the literature used in a scoping review on wheat sourdough breadmaking. All articles that describe the study of wheat sourdough-type bread products were included in the scoping review. Data on the sourdough breadmaking processes and bread quality parameters of sourdough-type bread are summarized in this file. A readme sheet with more information is available.</p> <p> </p> <p> </p>
Effect of Sourdough Breads Consumption on Postprandial Responses, Satiety and Food Intake at Subsequent Meal
ClinicalTrials.gov study NCT04788069. IPD Sharing: NO. Countries: 1. Publications: 0.
The diversity and function of sourdough starter microbiomes
<p>Humans have relied on sourdough starter microbial communities to make leavened bread for thousands of years, but only a small fraction of global sourdough biodiversity has been characterized. Working with a citizen-scientist network of bread bakers, we determined the microbial diversity of 500 sourdough starters from four continents. In sharp contrast with widespread assumptions, we found little evidence for biogeographic patterns in starter communities. Strong co-occurrence patterns observed in situ and recreated in vitro demonstrate that microbial interactions shape sourdough community structure. Variation in dough rise rates and aromas were largely explained by acetic acid bacteria, a mostly overlooked group of sourdough microbes. Our study reveals the full extent of microbial diversity in an ancient fermented food across diverse cultural and geographic backgrounds.</p>
Sourdough Culture and Crude Non-targeted Analysis
<p>Positive Mode. Non-targeted analysis of sourdough crude extract and isolated bacterial cultures.</p>
Sourdough Culture Non-targeted Analysis
<p>Positive mode, non-targeted analysis of sourdough crude extracts and cultured isolates.</p>
Sourdough Bakery Products and Digestive Function
ClinicalTrials.gov study NCT03207516. IPD Sharing: NO. Countries: 0. Publications: 1.
The diversity and function of sourdough starter microbiomes
Open the record for dataset details and reuse information.
Lactobacillus plantarum IMDO 130201, a wheat sourdough isolate, adapts to growth in wheat sourdough simulation medium at different pH values through differential gene expression
GEO Series GSE23945. Leuconostoc mesenteroides; Pediococcus acidilactici; Pediococcus pentosaceus; Enterococcus faecium; Levilactobacillus brevis; Lactobacillus helveticus; Lactiplantibacillus plantarum; Companilactobacillus alimentarius; Fructilactobacillus fructivorans; Leuconostoc citreum; Limosilactobacillus pontis; Lactobacillus crispatus; Lactiplantibacillus paraplantarum; Limosilactobacillus frumenti; Furfurilactobacillus rossiae; Staphylococcus aureus; Enterococcus faecalis; Enterococcus hirae; Lactococcus lactis; Lacticaseibacillus casei; Lacticaseibacillus paracasei; Companilactobacillus farciminis; Limosilactobacillus fermentum; Fructilactobacillus sanfranciscensis; Bifidobacterium; Lacticaseibacillus rhamnosus; Enterococcus mundtii; Lentilactobacillus parabuchneri; Lentilactobacillus buchneri; Lactobacillus delbrueckii; Lactiplantibacillus pentosus; Lactobacillus gasseri; Limosilactobacillus reuteri; Lactobacillus amylovorus; Latilactobacillus curvatus; Lactobacillus johnso
Analysis of natural wheat and spelt sourdough ecosystem during a 10-day spontaneous laboratory fermentation
GEO Series GSE15803. Leuconostoc mesenteroides; Oenococcus oeni; Staphylococcus aureus; Lactococcus lactis; Levilactobacillus brevis; Lactiplantibacillus plantarum; Lacticaseibacillus paracasei; Latilactobacillus sakei; Lacticaseibacillus rhamnosus; Enterococcus mundtii; Lentilactobacillus parabuchneri; Furfurilactobacillus rossiae; Pediococcus acidilactici; Enterococcus faecalis; Enterococcus hirae; Lacticaseibacillus casei; Lactobacillus helveticus; Lactiplantibacillus pentosus; Limosilactobacillus reuteri; Limosilactobacillus fermentum; Latilactobacillus curvatus; Lactobacillus johnsonii; Leuconostoc citreum; Mammaliicoccus lentus; Lactobacillus crispatus; Lactiplantibacillus paraplantarum; Companilactobacillus paralimentarius; Limosilactobacillus frumenti; Pediococcus pentosaceus; Enterococcus faecium; Companilactobacillus alimentarius; Lactobacillus amylovorus; Fructilactobacillus fructivorans; Brevibacterium linens; Limosilactobacillus pontis; Enterococcus casseliflavus; Limosila
Meta-transcriptome analysis of a natural wheat sourdough ecosystem during a 10-day spontaneous laboratory fermentation
GEO Series GSE15686. Leuconostoc mesenteroides; Oenococcus oeni; Staphylococcus aureus; Lactococcus lactis; Levilactobacillus brevis; Lactiplantibacillus plantarum; Lacticaseibacillus paracasei; Latilactobacillus sakei; Lacticaseibacillus rhamnosus; Enterococcus mundtii; Lentilactobacillus parabuchneri; Furfurilactobacillus rossiae; Pediococcus pentosaceus; Enterococcus faecium; Companilactobacillus alimentarius; Lactobacillus amylovorus; Fructilactobacillus fructivorans; Brevibacterium linens; Limosilactobacillus pontis; Enterococcus casseliflavus; Limosilactobacillus panis; Pediococcus acidilactici; Enterococcus faecalis; Enterococcus hirae; Lacticaseibacillus casei; Lactobacillus helveticus; Lactiplantibacillus pentosus; Limosilactobacillus reuteri; Limosilactobacillus fermentum; Latilactobacillus curvatus; Lactobacillus johnsonii; Leuconostoc citreum; Mammaliicoccus lentus; Lactobacillus crispatus; Lactiplantibacillus paraplantarum; Companilactobacillus paralimentarius; Limosilacto
Meta-transcriptome analysis of a natural spelt sourdough ecosystem during a 10-day spontaneous laboratory fermentation
GEO Series GSE15691. Pediococcus acidilactici; Pediococcus pentosaceus; Enterococcus faecalis; Enterococcus faecium; Lacticaseibacillus casei; Weissella confusa; Lactobacillus helveticus; Companilactobacillus farciminis; Fructilactobacillus fructivorans; Fructilactobacillus sanfranciscensis; Bifidobacterium; Brevibacterium linens; Limosilactobacillus pontis; Lactobacillus crispatus; Lactiplantibacillus paraplantarum; Limosilactobacillus frumenti; Staphylococcus aureus; Lactococcus lactis; Lactiplantibacillus plantarum; Lactobacillus gasseri; Lacticaseibacillus paracasei; Companilactobacillus alimentarius; Enterococcus casseliflavus; Lentilactobacillus parabuchneri; Furfurilactobacillus rossiae; Leuconostoc mesenteroides; Oenococcus oeni; Streptococcus thermophilus; Lactobacillus acidophilus; Levilactobacillus brevis; Lentilactobacillus buchneri; Lactobacillus delbrueckii; Lentilactobacillus hilgardii; Limosilactobacillus reuteri; Latilactobacillus sakei; Latilactobacillus curvatus; Leu
Effects of Sourdough Fermentation Duration and Acid Development on Postprandial Blood Glucose in Prediabetic Adults
ClinicalTrials.gov study NCT06925451. IPD Sharing: NO. Countries: 1. Publications: 0.
Effect of Sourdough Bread Consumption on Postprandial Responses, Appetite Regulation and Energy Intake
ClinicalTrials.gov study NCT06015867. IPD Sharing: NO. Countries: 1. Publications: 0.
Testing the Effect of Whole-wheat Sourdough Bread Compared to White Bread on Healthy Individuals
ClinicalTrials.gov study NCT02936362. IPD Sharing: Not stated. Countries: 1. Publications: 0.
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Allen Brain Atlas
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DANDI Archive for NWB datasets
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International Brain Laboratory public data
The International Brain Laboratory public data releases expose standardized mouse decision-making experiments, including Neuropixels recordings, widefield calcium imaging, behavior, and session metadata accessed through the ONE API.
OpenNeuro
OpenNeuro is a free, open platform for sharing neuroimaging datasets, with public search, dataset pages, and download paths for web, S3, DataLad, and the OpenNeuro CLI.