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Figure 2 | Microbial Cell Factories

Figure 2

From: Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ

Figure 2

Release of quinones during fermentation. Concentrations (mg/g) of 2-methoxy benzoquinone (2,MBQ) (panel A) and 2,6-dimethoxybenzoquinone (2,6 DMBQ) (panel B) (mg/g) of sourdough fermented wheat germ (SFWG) and raw wheat germ (RWG) incubated at 30°C for 72 h. SFWG was started with Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5 at the cell density of ca. 5 x 107 cfu/g). RWG was incubated without bacterial inoculum and used as the control. Data are the mean of three independent experiments. Bars of standard deviations are represented.

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Microbial Cell Factories

ISSN: 1475-2859

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