Figure 4.

Levels of organic acids in Raw, Germinated, Fermented (L. reuterii AKT1) and G+F (L. reuterii AKT1) samples. (A) The heat map shows different levels of organic acids in samples based on colours as green to white represents the level of organic acids in decreasing order. (B) Identification of principal component analysis (PCA) of Raw, Germ, Ferm (L. reuterii AKT1) and G+F samples was shown by comparing PC1 with PC2 and PC1 with PC3. Germ- germinated brown rice, Ferm- fermented brown rice, G+F- germinated + fermented brown rice.