Figure 3: DGGE profiles obtained with lactobacillus primers. (a-e) sourdoughs wheat, wheat + rice, wheat + buckwheat, wheat + sweet potato, wheat + corn; A-F: fermented for 1d, 3d, 5d, 7d, 9d and 11d. The identification of the bands is reported in Table 1, bands indicated by numbers were excised, and, after re-amplification and cloning, they were subjected to sequencing.