Extended Data Fig. 2: Amino acid dynamics in milk and kefir fermented milk.
From: Metabolic cooperation and spatiotemporal niche partitioning in a kefir microbial community
a, Comparison of amino acid composition of milk total protein with that of free amino acids observed in kefir after 12 h, 40 h, and 90 h fermentation. Milk total protein amino acid composition used is average from two previous reports (Park, 2007; Schönfeldt et al., 2011)35,36. Lines depict the best linear fit and grey shading the 95% confidence interval of the linear fit. b, Comparison of expected accumulation (red dotted lines) and measured concentrations (blue lines) of amino acids in milk kefir. Green bars indicate the model-based estimation of uptake (negative values) and secretion (positive values) by kefir microbes.
