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

Figure 2.

Figure 2

Changes in β-glucan concentration measured by ELISA and pH values during wheat and rye sourdough fermentations. (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 β-glucan amounts and pH values were analyzed by biological triplicates with standard deviations.