Research Article
Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria
Figure 5
Evolution of the crude proteins content in Kutukutu during fermentation by the various LAB at 25°C (T0 = control; G11 = L. brevis G11; G25 = L. brevis G25; A6 = L. plantarum A6; M11 = L. buchneri M1; M41 = L. cellobiosus M41; N33 = L. fermentum N33; N25 = L. fermentum N25).
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