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. 2020 Apr 28;8(5):643. doi: 10.3390/microorganisms8050643

Figure 1.

Figure 1

Figure 1

Acidification capacity (average ± standard deviation), measured in triplicate as total titratable acidity (TTA) of the selected presumptive Lactic Acid Bacteria when cultivated in sterile flour extracts of (a) chickpea, (b) quinoa, and (c) buckwheat at 37 °C for 72 h.