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Fig. 3 | Microbial Cell Factories

Fig. 3

From: Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved flavour

Fig. 3

Growth and l-lysine production of pre-selected food-grade strains during fermentation of chickpea milk. Lactobacillus jensenii was included as a negative control and is correspondingly annotated. The l-lysine concentration after 48 h of fermentation was significantly increased (yellow, p < 0.05), significantly decreased (blue, p < 0.05), or not significantly changed (light blue). The coloured squares represent the change in cfu after 24 h and 48 h: strong growth (yellow, increase > 1 log cfu mL−1), weak growth (light blue, increase < 1 log cfu mL−1), and no growth (blue, no change). In addition, the genomic repertoire of the strains for l-lysine biosynthesis is shown (Fig. 1): yellow, completely annotated pathway; light blue, partially annotated pathway; and blue, pathway not annotated. SP succinylase pathway, AP acetylase pathway, DP dehydrogenase pathway. n = 3

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Microbial Cell Factories

ISSN: 1475-2859

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