Amplicon sequences of sourdough starter cultures treated with varying levels of water chlorination

TL;DR

This paper provides amplicon sequences from sourdough starters exposed to different levels of water chlorination, showing how chlorination affects microbial communities in food.

Contribution

The study introduces a novel dataset on sourdough microbial communities under varying chlorination levels, reflecting real-world water conditions.

Findings

Amplicon sequences reveal shifts in microbial community composition due to chlorination.

Environmental factors like chlorination significantly influence sourdough starter microbiomes.

Abstract

Here, we present amplicon sequences from sourdough starter cultures that have been treated with a chlorine concentration gradient mirroring public water distribution systems. Data derived present insights into the effect of important environmental factors that may influence the formation of microbial communities in food biomes.