Figure - PMC

Skip to main content

An official website of the United States government

Here's how you know

Here's how you know

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you've safely connected to the .gov website. Share sensitive information only on official, secure websites.

View full-text article in PMC

. 2020 May 21;11:967. doi: 10.3389/fmicb.2020.00967

Search in PMC
Search in PubMed
View in NLM Catalog
Add to search

Copyright © 2020 Valerio, Bavaro, Di Biase, Lonigro, Logrieco and Lavermicocca.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

PMC Copyright notice

Effect of different flours on the organic acid content (lactic, LA, acetic, AA, phenyllactic, PLA, OH-phenyllactic, OH-PLA) registered in the preliminary LSs obtained by the (A) W. cibaria C43-11 and the (B) L. plantarum ITM21B after 15 h fermentation. Ingredients: wheat flour (W) with gluten (Gl) or amaranth flour (Am) or quinoa flour (Q) (ratio 1:1), in the presence or not of sucrose (S) (3% w/w). The data are represented as mean ± standard error. Different letters above the columns indicate significant difference among the means of each organic acid by Tukey HSD’s test (p < 0.05).