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 …

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 …

Abstract Background The genus Lactobacillus is characterized by an extraordinary degree
of phenotypic and genotypic diversity, which recent genomic analyses have further …

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 …

Aims: Five different sourdoughs were investigated for the composition of lactic acid bacteria
(LAB) and the biodiversity of Lactobacillus sanfranciscensis strains. Methods and Results: A …

Four Lactobacillus strains were isolated from marketed probiotic products, including L.
rhamnosus strains from Vifit (Friesland Campina) and Idoform (Ferrosan) and L. casei …

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

Strains of Lactobacillus salivarius are increasingly employed as probiotic agents for humans
or animals. Despite the diversity of environmental sources from which they have been …

The vertebrate digestive tract, including that of humans, is the habitat to trillions of bacteria
that are of significant importance to host biology and health. Although these communities are …