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. 2018 Apr 9;8:5684. doi: 10.1038/s41598-018-24149-w

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© The Author(s) 2018

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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ubble plots of the statistically significant (p < 0.01) compounds with increased levels (FC ≥ 2) in sourdough whole-grain rye breads compared with corresponding yeast fermented whole-grain breads. The area of each sphere represents the average signal intensity of the molecular ion in the sourdough fermented bread and the color represents the compound group. Unidentified compounds are grey in color. The y-axis (fold change) has been transformed into base-10 logarithmic scale, which has been truncated to show the compounds with an infinite fold change (compounds not detected in yeast fermented bread). (A) Increased compounds in sourdough whole-grain rye bread detected with the reversed-phase (RP) column in the positive and negative mode. (B) Increased compounds in sourdough whole-grain wheat bread detected with the RP column in the positive and negative mode. (C) Compounds with significantly decreased levels in sourdough whole-grain rye bread detected with the RP column in the positive and negative mode.