Figure 5.

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.