FIG. 6.

RNA-based DGGE detection of Lactobacillus strains during whisky fermentation (from wort to 110 h) by using primer pair 2 and the conditions described in the legend to Fig. 5. Lane W, sample taken from the wort. Lanes 24 to 110, RNA profiles from samples taken after 24, 40, 85, and 110 h of fermentation. Lanes L1 and L2, DNA fragment ladders from pure cultures of strains (from top to bottom): L1, L. plantarum, L. casei or L. paracasei, L. ferintoshensis, and L. fermentum; L2, Lactobacillus sp. strain Y10, Lactobacillus sp. strain 19-2, and L. brevis. The bands labeled “a” to “n” are identified in Table 2.