Skip to main content
. 2015 May 19;2015:502910. doi: 10.1155/2015/502910

Figure 4.

Figure 4

Evolution of the starch content in the Kutukutu during fermentation by the various LAB at 25°C (T0 = control; G11 = L. brevis G11; G25 = L. brevis G25; A6 = L. plantarum A6; M11 = L. buchneri M1; M41 = L. cellobiosus M41; N33 = L. fermentum N33; N25 = L. fermentum N25).