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. 2021 Mar 8;12:1498. doi: 10.1038/s41467-021-21844-7

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© The Author(s) 2021

Open Access This 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 license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license 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 license, visit http://creativecommons.org/licenses/by/4.0/.

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Fig. 4 — A Fermentations performed with L. amylovorus (beige circles) in the composition of the microbial community showed higher fermentation yields (3.02 ± 1.06%, p = 0.009; one-sided Wilcoxon rank-sum analysis) in comparison with the others lacking this species (green circles). B Fermentations with microbial communities containing L. amylovorus (beige circles) showed higher yeast cell counts (one-sided Wilcoxon rank-sum analysis, p = 0.043) in comparison with the others lacking this species (green circles). For all the results presented in this figure, n = 3 independent experiments. Source data are provided as a Source Data file.