Table 4.

Lactobacilli isolated from sourdoughs [1,102,105,106].

Obligately Homofermentative	Obligately Heterofermentative	Facultatively Heterofermentative
Lb. acidophilus	Lb. acidifarinae	Lb. alimentarius
Lb. amylolyticus	Lb. brevis	Lb. casei
Lb. amylovorus	Lb. buchneri	Lb. curvatus
Lb. crispatus	Lb. cellobiosus	Lb. paralimentarius
Lb. delbrueckii subsp. bulgaricus	Lb. fermentum	Lb. plantarum
Lb. delbrueckii subsp. delbrueckii	Lb. fructivorans	Lb. pentosus
Lb. farciminis	Lb. frumenti	Lb. rhamnosus
Lb. helviticus	Lb. hilgardii
Lb. johnsonii	Lb. panis
Lb. lactis	Lb. pontis
Lb. mindensis	Lb. reuteri
	Lb. rossiae
	Lb. sanfranciscensis
	Lb. siliginis
	Lb. spicheri
	Lb. viridescens
	Lb. zymae