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. 2015 May 19;2015:502910. doi: 10.1155/2015/502910

Figure 5.

Figure 5

Evolution of the crude proteins content in 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).