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. 2019 Feb 13;8(2):70. doi: 10.3390/foods8020070

Figure 1.

Figure 1

REP-PCR fingerprints of the 12 LAB strains in this study compared with other strains of the ISPA-CNR collection. The patterns were obtained using primers REP-1R-Dt/REP-2R-Dt and shown as a gel-like image using the Agilent Expert software. 1–12, REP-PCR profiles of the strains evaluated in this study for the production of doughs without baker’s yeast (Table 1). 13–42, REP-PCR profiles of strains belonging to different species: 13–18, Lb. plantarum; 19–21, W. cibaria; 22 and 23, L. citreum; 24, Lc. Lactis; 25, Lb. rossiae; 26–28, Lb. brevis; 29–35, Lb. pentosus; 36–38, Lb. alimentarius; 39 and 40, Lb. paracasei; 41 and 42, Lb. casei. L: DNA 7500 ladder.