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Figure 4 | Microbial Cell Factories

Figure 4

From: Contribution of glutamate decarboxylase in Lactobacillus reuteri to acid resistance and persistence in sourdough fermentation

Figure 4

(A) Cell counts (●, ○) and pH (▼, ▽) of sourdough fermented with L. reuteri 100-23 (black symbols) or L. reuteri ΔgadB (open symbols) over 96 h. (B) Concentrations of glutamine (▲, ∆), glutamate (●, ○) and γ-aminobutyric acid (■, □) during sourdough fermentation over 96 h in L. reuteri 100-23 (black symbols) and L. reuteri ΔgadB (open symbols). Symbols indicate means ± standard deviation from quadruplicate determinations.

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Microbial Cell Factories

ISSN: 1475-2859

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