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. 2021 Nov 24;38(1):3. doi: 10.1007/s11274-021-03183-3

Fig. 2.

Fig. 2

Dynamics of physicochemical characteristics and the viable microbial counts of the fermented grains at the end of different fermentation time (a Changes in the physicochemical characteristics of fermented grains; b Changes in the viable microbial counts of fermented grains. Different letters obtained by one-way ANOVA followed by the Duncan’s test indicated significant differences at p < 0.05)