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. 2000 Apr;66(4):1321–1327. doi: 10.1128/aem.66.4.1321-1327.2000

FIG. 4.

FIG. 4

Variation in macromolecular (cross-hatched bars) and low-molecular-weight (solid bars) fractions during in vitro fermentation of low-methoxyl pectin B with B. thetaiotaomicron (B. theta.), E. coli, and a mixed culture containing B. thetaiotaomicron and E. coli (n = 6).