Lactobacillus reuteri is a lactic acid bacterium that is highly adapted to the sourdough
environment. It is a dominant member of industrial type II sourdoughs, and is also able to …

Lactobacillus reuteri LTH5531 is a dominant member of the microbiota of type II sourdough
fermentations. To investigate the genetic background of the ecological performance of …

Lactobacillus reuteri is a dominant member of intestinal microbiota of vertebrates and occurs
in food fermentations. The stable presence of L. reuteri in sourdough provides the …

Sourdough is a very competitive and challenging environment for microorganisms. Usually,
a stable microbiota composed of lactic acid bacteria (LAB) and yeasts dominates this …

Lactobacillus plantarum is a lactic acid bacterium encountered in a variety of food and feed
fermentations and as a natural inhabitant of human gastrointestinal tract. To survive in these …

This study determined the effects of specific metabolic traits of Lactobacillus reuteri on its
competitiveness in sourdoughs. The competitiveness of lactobacilli in sourdough generally …

Lactobacillus fermentum is a lactic acid bacterium frequently isolated from mammal tissues,
milk, and plant material fermentations, such as sourdough. A comparative genomics …

Lactobacillus reuteri is both a gut symbiont and a stable member of sourdough microbiota.
This study employed multilocus sequence analysis and an analysis of host-specific …

Sourdough has played a significant role in human nutrition and culture for thousands of
years and is still of eminent importance for human diet and the bakery industry. Lactobacillus …

In the context of sustainable diet, the development of soy-based yogurt fermented with lactic
acid bacteria is an attractive alternative to dairy yogurts. To decipher the metabolism of …