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. 2019 Feb 12;9:3312. doi: 10.3389/fmicb.2018.03312

FIGURE 5.

FIGURE 5

Phytic acid degradation determination by GC-MS analysis. (A) Control sample without fermentation; (B) Consortia fermented samples. Myo-inositol was completely degraded in all consortia fermented wheat verities. Different colors express the various wheat varieties.