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Scanning electron micrographs showing the effects of α-amylases produced by recombinant L. plantarum strains on raw corn starch granules after fermentation. Shown are native raw starch (A and B) and raw-starch granules after 24 (C and E) or 48 (G) h of fermentation with L. plantarum(pLPCR2-3ΔB/X) and after 24 (D and F) or 48 (H) h of fermentation with L. plantarum(pLPCR2-3).
