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. 2021 Mar 6;10(3):547. doi: 10.3390/foods10030547

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Calculated β-glucan concentration of the total glucose content in wheat and rye sourdoughs measured by HPLC. (A) L. brevis TMW 1.2112 (▋) and L. brevis TMW 1.2320 (▋) in wheat sourdough, (B) P. claussenii TMW 2.340 (▋) and P. claussenii TMW 2.2123 (▋) in wheat sourdough, (C) L. brevis TMW 1.2112 and L. brevis TMW 1.2320 in rye sourdough, and (D) P. claussenii TMW 2.340 and P. claussenii TMW 2.2123 in rye sourdough. The calculated β-glucan amounts were analyzed from biological triplicates with standard deviations.