Monitoring the bacterial population dynamics in Sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis

Research investigates the bacterial population changes at the species level during sourdough fermentation, under different ecological conditions, using two lactic acid bacteria-specific polymerase chain reaction-denaturing gradient gel electrophoresis method. Results agree with those from culturing and only a few Lactobacillus species become competitive and dominant.