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. 2018 Jun 22;7(7):96. doi: 10.3390/foods7070096

Figure 3.

Figure 3

Degradation of fructans (black) and the formation and degradation of mannitol (white) in a type II rye sourdough. Sourdough microbiota consist of fructan-degrading strains of the L. delbrueckii group and heterofermentative strains of the L. reuteri group, which convert fructose to mannitol. Drawn with data from [65].