Biomedical Engineering Reference
In-Depth Information
Table 5.4
(continued)
Cereal fl our type
Method of
identi fi cation
Rye
Country
LAB species reported
Reference(s)
Lb. acidophilus, Lb. alimentarius, Lb. brevis, Lb. buchneri, Lb.casei, Lb.
farciminis, Lb. fermentum, Lb. fructivorans, Lb. plantarum, Lb.
sanfranciscensis
[
9,
117
]
Phenotypical
Rye - use of a starter
Lb. acidophilus, Lb. alimentarius, Lb. brevis, Lb. buchneri, Lb. casei, Lb.
farciminis, Lb. fermentum, Lb. fructivorans, Lb. plantarum, Lb. sanfrancis-
censis, Pediococcus
spp
.
[
118
]
Phenotypical
Wheat (Panettone,
wheat bread from
Germany, Italy,
Sweden, and
Switzerland)
Lb. brevis, Lb. casei, Lb. farciminis, Lb. hilgardii, Lb. homohiochii, Lb.
plantarum
(spontaneous)
[
119
]
Lb. brevis, Lb. hilgardii, Lb. sanfranciscensis,W. viridescens
(masa madre)
Phenotypical
Rye
Lb. amylovorus, Lb. frumenti, Lb. pontis/panis, Lb. reuteri
(type II)
[
120
]
Molecular
Rye (bran) - use of a
starter
Lb. mindensis, Lb. sanfranciscensis
(rye, type I)
[
29
]
Molecular
Lb. crispatus, Lb. fermentum, Lb. frumenti, Lb. panis, Lb. pontis
(rye, type II)
Lb. johnsonii, Lb. reuteri
(rye bran, type II)
Rice
Lb. paracasei, Lb. paralimentarius, Lb. spicheri
[
80
]
Phenotypic + molecular
Wheat
E. faecium, Lb. casei, Lb. fermentum, Lb. plantarum, Lb. sanfranciscensis, P.
pentosaceus, W. confusa
[
121
]
Molecular
Rye
Lb. pontis, Lb. sanfranciscensis
[
121
]
Molecular
