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. 2020 Sep 17;19:182. doi: 10.1186/s12934-020-01438-6

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© The Author(s) 2020

Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated in a credit line to the data.

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Fig. 2 — Total fructans, fructose, glucose, and mannitol level (mg per 100 g of flour) in doughs. Wheat doughs (DY 160) were fermented with Apilactobacillus kunkeei B23I (green bars), Fructobacillus fructosus MBIII5 (yellow bars), A. kunkeei B23I + Fructo. fructosus MBIII5 (red bars), Lactiplantibacillus plantarum DC400 (blue bars) or Fructilactobacillus sanfranciscensis SD8 (cyan bars) at 30 °C for 24 h. A control dough without bacterial inoculum was incubated under the same conditions (black bars). Bars with different superscript letters (a–g) are significant different (P < 0.05)