Fig. 4From: Fermentation characteristics of six probiotic strains in soymilkContent of aminobutyric acid (mg/l) in soymilk fermented by the six probiotic strains: L. casei Zhang; B. animalis V9; L. acidophilus NCFM; L. rhamnosus GG; B. animalis Bb12 and L. casei ShirotaBack to article page