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Fig. 4 | Annals of Microbiology

Fig. 4

From: Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii

Fig. 4

a, b Concentrations of different groups of phospholipid fatty acids (PFLAs) in brine of cabbage (a) and radish (b) during Chinese sauerkraut manufacture. c, d content of bacterial, fungal and total PLFAs in brine of cabbage (c) and radish (d) during Chines sauerkraut manufacture. White bars Spontaneous fermentation, gray bars Inoculated fermentation of L. plantarum Shanghai brewing 1.08 and Z. rouxii CGMCC 3791. Error bars SD (n = 3). Statistically significant differences (p < 0.05) were determined by Student’s t test and are indicated with an asterisk

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Annals of Microbiology

ISSN: 1869-2044

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