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Fig. 1 | Annals of Microbiology

Fig. 1

From: In vitro screen of Lactobacillus plantarum as probiotic bacteria and their fermented characteristics in soymilk

Fig. 1

The fermentation characteristics of six strains of Lactobacillus plantarum in soymilk. T1 Time-line of fermentation, T2 time-line of storage. The value of each strain is given in the presence of IMAU10156 (filled square), IMAU10120 (filled circle), IMAU40126 (upright filled triangle), IMAU70004 (inverted filled triangle), IMAU60042 (filled diamond), IMAU60171 (filled inverted arrowhead). a pH value, b titratable acidity (TA), c viscosity (cP), d viable count (log CFU/ml)

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Annals of Microbiology

ISSN: 1869-2044

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