Fig. 1
From: Fermentation characteristics of six probiotic strains in soymilk
Fermentation characteristics of the six probiotic strains in soymilk during the course of fermentation; The value of each strains in the presence of ■, L. casei Zhang; ×, B. animalis V9; ▲, L. casei Shirota; ⎕, L. acidophilus NCFM; ♦, L. rhamnosus GG; ∆, B. animalis Bb12. a pH value. b Titratable acidity (TA). c Free amino nitrogen (FAN)