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Fig. 2 | Microbial Cell Factories

Fig. 2

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

Fig. 2

Total fructans, fructose, glucose, and mannitol level (mg per 100 g of flour) in doughs. Wheat doughs (DY 160) were fermented with Apilactobacillus kunkeei B23I (green bars), Fructobacillus fructosus MBIII5 (yellow bars), A. kunkeei B23I + Fructo. fructosus MBIII5 (red bars), Lactiplantibacillus plantarum DC400 (blue bars) or Fructilactobacillus sanfranciscensis SD8 (cyan bars) at 30 °C for 24 h. A control dough without bacterial inoculum was incubated under the same conditions (black bars). Bars with different superscript letters (a–g) are significant different (P < 0.05)

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