# 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.

## Key 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.