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. 2020 Sep 29;64(20):2000455. doi: 10.1002/mnfr.202000455

Figure 2.

Figure 2

Degradation kinetics of lemon pectin by SI microbiota. Degradation of lemon pectin by two subjects A) I1 and B) I2 during fermentation at 0, 5, 7, 9, and 24 h. The indicated molecular weight in kDa was based on pullulan standards. The lemon pectin has a molecular weight distribution of 15–500 kDa. The lower MW components of 1.2–13 kDa originate from the ileostomy effluent and SIEM medium. Technical replicates are not shown.