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Fig. 3 | Microbial Cell Factories

Fig. 3

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

Fig. 3

FODMAPs (mg per 100 g of flour) in firm (DY 160) doughs. Wheat doughs were added with invertase (EC 3.2.1.26) and fermented at 35 °C for 3 h with Apilactobacillus kunkeei B23I (Treatment 1, T1), or Fructobacillus fructosus MBIII5 (Treatment 2, T2), or with a mixed starter composed by A. kunkeei B23I and Fructo. fructosus MBIII5 (Treatment 3, T3), or Lactiplantibacillus plantarum DC400 and Fructilactobacillus sanfranciscensis SD8 (Control treatment, CT). Unstarted dough was also analyzed. Total fructans, red bars; galactosyl-sucrose oligosaccharides, yellow bars; fructose in excess of glucose, blue bars; mannitol, green bars. Bars with different superscript letters (a–d) are significant different (P < 0.05)

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Microbial Cell Factories

ISSN: 1475-2859

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