Isolation and Characterization of Probiotic LAB from Kimchi and Spontaneously Fermented Teff (<i>Eragrostis tef</i> (Zucc.) Trotter) Batter: Their Effects on Phenolic Content of Teff during Fermentation

<div>Changes in phenolic and flavonoid contents of teff during fermentation with lactic acid bacteria. (a) TPC in white teff; (b) TPC in brown teff; (c) TFC in white teff; (d) TFC in brown teff. MCW: matched control white teff; MCB: matched contol brown teff; WCT: white teff contol; BCT: brown teff control.</div>

BioMed Research International

fig1

Figure 1

Figure 1: Isolation and Characterization of Probiotic LAB from Kimchi and Spontaneously Fermented Teff (<i>Eragrostis tef</i> (Zucc.) Trotter) Batter: Their Effects on Phenolic Content of Teff during Fermentation 

Figure 1 | Isolation and Characterization of Probiotic LAB from Kimchi and Spontaneously Fermented Teff (Eragrostis tef (Zucc.) Trotter) Batter: Their Effects on Phenolic Content of Teff during Fermentation 