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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. 4 — FODMAPs (mg per 100 g of flour) in liquid (DY 280) doughs. Wheat doughs were added with invertase (EC 3.2.1.26) and fermented at 35 °C for 3 h under aerobic condition (in shaking [200 rpm] flasks with baffles) with Apilactobacillus kunkeei B23I (Treatment 1, T1), or Fructobacillus fructosus MBIII5 (Treatment 2, T2), or with a mixed starter composed by A. kunkeei B23I and Fructo. fructosus MBIII5 (Treatment 3, T3), or Lactiplantibacillus plantarum DC400 and Fructilactobacillus sanfranciscensis SD8 (Control treatment, CT). Unstarted dough was also analyzed. Total fructans, red bars; galactosyl-sucrose oligosaccharides, yellow bars; fructose in excess of glucose, blue bars; mannitol, green bars. Bars with different superscript letters (a-d) are significant different (P < 0.05)