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. 2013 Dec;79(23):7325–7333. doi: 10.1128/AEM.02649-13

Fig 1.

Fig 1

Three genetically distinct strains from different fermentation industries (wine, bread, and bioethanol) with an acceptable dough fermentation capacity were selected. (A) The genetic relatedness of 24 strains from different fermentation industries was determined by an interdelta genetic fingerprinting assay. (B) CO2 production during dough fermentation indicates that all three strains can ferment dough at an acceptable rate.