Kinetics of bacterial population in type II sourdough fermentations. Total bacterial cell counts (■,□) were enumerated by plating on mMRS agar. The relative quantification of wild type and mutant strains was achieved by qPCR (●,○). Sourdoughs were fermented in a single batch over 96 h (trial I; ■, ●), or over 240 h with refreshment (back-slopping with 5% inoculum) every 48 h (trial II; □, ○). The time points of refreshment are indicated (▽). Symbols indicate means ± standard deviation from duplicate independent experiments analysed in duplicate. The standard deviations of cell copy number ratio were less than 0.2 log.
Su et al. Microbial Cell Factories 2011 10(Suppl 1):S8 doi:10.1186/1475-2859-10-S1-S8