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Fig. 9 | Microbial Cell Factories

Fig. 9

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. 9

Metabolic pathway analysis in B. amyloliquefaciens NCC 156 and L. paracasei subsp. paracasei NCC 2511. Metabolism of citrate and branched-chain amino acids (A, B) and of short- to medium-chain flavour aldehydes (C, D). The data reflect changes in metabolite abundances during 24 h of fermentation in comparison to those in non-fermented chickpea milk incubated under the same conditions (control). In separate experiments, citrate (yellow, 10 mM), a mixture of the branched-chain amino acids valine, leucine, and isoleucine (green, 5 mM each), and flavour aldehydes (blue, 5 mM, each tested individually in separate experiments) were spiked into chickpea milk. The evaporation of aldehydes (assessed from non-inoculated controls) is indicated as relative loss by the grey colour. The formation of alcohols and acids from a particular aldehyde is visualized by the size of the corresponding circle associated with the products (p < 0.05). n = 3

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Microbial Cell Factories

ISSN: 1475-2859

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