Table 3 Contents of lactic and acetic acids (g/l) in soymilk fermented the six probiotic strains
From: Fermentation characteristics of six probiotic strains in soymilk
Probiotic strains | Lactic acid | Acetic acid |
|---|---|---|
L. casei Zhang | 6.21 ± 0.12 a | 0.91 ± 0.07 a |
B. animalis V9 | 3.45 ± 0.19 b | 2.27 ± 0.36 b |
L. acidophilus NCFM | 4.55 ± 0.23 c | 0.75 ± 0.07 c |
L. rhamnosus GG | 4.95 ± 0.16 d | 0.82 ± 0.03 d |
B. animalis Bb12 | 2.80 ± 0.15 e | 2.32 ± 0.14 e |
L. casei Shirota | 5.17 ± 0.31 f | 1.02 ± 0.09 f |