In conclusion, the spontaneous som-fak fermentation was
stable and safe (pH < 4á5 within 2 days, dominance of
micro¯ora by LAB) as long as garlic was included in the
preparation. Further, fructan (garlic/inulin)-fermenting
Lact. pentosus and Lact. plantarum species were characterized
by RAPD to strain level and found to be homogeneous over
time. The fructan-fermenting properties of different RAPD
types will be further studied with the purpose of identifying
strains for biotechnological applications, e.g. as starter
cultures in fructan-containing foods.