Fig. 3From: Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-culturesBrowning of wild-type (WT) and strains engineered to express xylose reductases in mixed sugars at various ratios. X-axis shown the amount and ratio of xylose to glucose, respectively (% xylose/% glucose). Samples prepared in duplicate, error bars represent ± SDBack to article page