Figure 2From: Contribution of glutamate decarboxylase in Lactobacillus reuteri to acid resistance and persistence in sourdough fermentationBacterial growth curve of L. reuteri 100-23 (black symbols) and ΔgadB (open symbols) strains in mMRS (pH 6.7, ●, ○) and HCl-acidified mMRS (pH 4.7, ▼, ∆; pH 3.8, ■, □).Back to article page