Non-dairy lactic fermentations: the cereal world

Sourdough is the foremost cereal fermentation performed in a variety of tec hnologies with almost any cereal. The lactobacilli studied most intensely i nclude Lactobacillus sanfranciscensis, L. reuteri and L. pontis isolated fr om traditional and modern rye and wheat fermentations. Molecular biology to ols are available for their rapid identification and monitoring throughout a process. The currently available insight on their metabolism can be used to explain their prevalence in this environment and their interactions. Key genes of the sugar degradation pathway were cloned and characterised from L. sanfranciscensis. In addition some strains were found to have special pr operties including the production of antagonistic compounds or the adhesion to human intestinal cells.