Figure 6. Composition of fermentation microbiota in sourdoughs inoculated with the reutericyclin producing wild type strain L. reuteri TMW1.656 and the isogenic reutericyclin-negative and reutericyclin-sensitive L. reuteri TMW1.656ΔrtcNΔrtcT¹⁶.

The ratio of wild type strain to mutant strain was determined by qPCR analysis with strain-specific primers. Results are shown as means ± standard deviation of triplicate independent experiments.