This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Fig. 1.
Changes in the viscosity of a solution containing 1% oat β-glucan, after heating it up to 60°C and cooling to room temperature. Data represent mean ± SD of triplicates.
Fig. 2.
Changes in concentration of lactic (A), succinic (B), butyric (C), propionic (D), and acetic (E) acids within 96 hours of syntrophic in vitro fermentation of BG0 and BG25 by B. licheniformis in the consortium with C. butyricum and B. ovatus.
Fig. 3.
The total acids concentrations and changes in pH within the 96 hours of syntrophic in vitro fermentation of BG25 (A, C) and BG0 (B, D) by B. ovatus (A, B) and C. butyricum (C, D) in consortium with B. licheniformis.