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. 2007 May 11;73(14):4469–4476. doi: 10.1128/AEM.02322-06

FIG. 1.

FIG. 1.

Thiol levels of SDS extracts from chemically acidified wheat doughs and doughs fermented with L. sanfranciscensis DSM20451T and L. sanfranciscensis DSM20451TΔgshR. Shown are the means ± standard deviations of the results from five independent experiments. Data differing significantly (P < 0.05) from those for chemically acidified doughs are marked with asterisks.