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Fig. 1 | Microbial Cell Factories

Fig. 1

From: How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept

Fig. 1

Mannitol (white bars) and lactic (black bars) and acetic (grey bars) acids level (g L−1). Fructobacillus fructosus MBIII5 was grown in Mannitol Yeast extract Peptone (MYP) broth at 30 °C for 72 h under aerobic condition in shaking (200 rpm) flasks with baffles. For each compound, bars with different superscript letters (a–c) are significantly different (P < 0.05)

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Microbial Cell Factories

ISSN: 1475-2859

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