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

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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.

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Electrophoretic analysis (LoaC) of total proteins from amaranth (Am), wheat/amaranth (W/Am), quinoa (Q), and wheat/quinoa/ (W/Q) liquid sourdoughs (LSs) with DY500_3%S (A), DY250_3%S (B), and DY250_6%S (C) shown as gel-like images on Protein230 LabChip; Molecular weight marker (L); LS uninoculated control T0 (lanes 1, 5, 9, 13); LS uninoculated control T15 (lanes 2, 6, 10, 14); L. plantarum ITM21B (lanes 3, 7, 11, 15); W. confusa C43-11 (lanes 4, 8, 12, 16). Numbered brackets indicate molecular weight areas: A1 (14–30 kDa), A2 (I, 31–42 kDa; II, 43–55 kDa; III, 56–79 kDa), A3 (>70 kDa).