Indeed, in three out of four stabilized rye
sourdoughs, a same composition of the LAB community, consisting
of L. plantarum and L. fermentum, was seen. Alternatively, culturedependent
analysis of the stable rye B sourdough revealed the
presence of P. pentosaceus and L. brevis in addition to L. plantarum
and L. fermentum. Further, a common band was found in all DGGE
patterns, which after extraction and sequencing appeared to
correspond with mitochondrial cereal DNA (Fig. 2).