1312020 ‘Table 4 | Evaluation of mcrobal consortia and chemical changes in spontaneous maize bran fermentation | SpringerLink Advertisement ® SpringerLink Search * Login Search SpringerLink [Search Q] Table 4 Chemical composition (mean + SD; expressed as % of dry weight) of native and fermented (refreshment 12) brans From: Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation Native maize Fermented maize Native maize Fermented maize bran Cl bran CI bran C2 bran C2 Ash 0.9 + 0.0a 11+ 0.0a 2.240.1b 1840.2¢ Proteins 6.44038 7.20.2 9.04 0.3b 7.7% 05a Lipids 2.7400 42401 3.5408 4640.2 Sugars 1740.10 0.2 + 0.0 4.34 04e 0.5 + 0.0 Glucose 0340.0 0240.0 2640.2 0240.0 Fructose 0.3400 nd 14402 0.2400 Sucrose 12401 nd nd nd Maltose nd nd 0440.0 nd Insoluble fiber 35.2430 36.0418 412237 45.6416 Soluble fiber 0.64 0.1a 1.7 #046 0.74 0.2a 2340.3b Total arabinoxylans . . . . (ToTAX) 20.1415 13.14 0.1b 213+1la 10.6 + 1.2b Arabinose/xylose in 5 TOTAX 0.75 0.74 0.70 1.28 Sol. arabinoxylans 3 (WEAX) 0.1 40.0 0340.0 0.1400 0.2+0.0 Arabinose/xylose in 3 WEAX 143 1.07 2.98 235 1, Data in the same row not sharing common letters are significantly different (p < 0.05) 2. nd not detectable hitpslink springercomvarticl10.1186/s19568-017-0506-ytables/t 121312020 ‘Table 4 | Evaluation of mcrobal consortia and chemical changes in spontaneous maize bran fermentation | SpringerLink Back to article page > ‘Over 10 million scientific documents at your fingertips Switch Edition * Academic Edition Corporate Edition Home Impressum ‘Legal information Privacy statement ‘alifornia Privacy Statement How we use cookies ‘+ Manage cookies/Do not sell my data = Accessibility * Contact us Not logged in - 157.49.225.58 Not affiliated ‘Springer Nature SPRINGER NATURE © 2020 Springer Nature Switzerland AG. Part of Springer Nature, hitpslink springercomvarticl10.1186/s19568-017-0506-ytables/t