Résumé
The microbial diversity of sourdoughs has been well described all over the world. Whether home-made or from a bakery, sourdough microbiota is composed of one to two dominant species of yeast and one to three dominant species of lactic bacteria. Several species are frequently found regardless the geographic location. Beyond the house microbiota, it is still unknown where the sourdough microbes come from and how they are selected during backslopping by bakers. During my presentation, I will show our metabarcoding results on the successions of microbial communities from wheat to mature sourdough. I will describe how the microbial community settles over backslopping in bakeries. Focusing on the model yeast Saccharomyces cerevisiae, I will then present how human selection, also called domestication, has led to two genetically differentiated populations, one adapted to industrial needs and the other to sourdough baking.