Identification of 203 isolates (Table 3) as well as 16S rRNAPCR-
DGGE analysis of DNA extracted from rye sourdough samples
(Fig. 2) revealed the evolution of slightly different LAB communities
during all rye sourdough fermentations, although a similar species
composition was seen in the stabilized (240 h) rye sourdough
samples (Fig. 2).