Fig. 1From: Fermentation of coconut water by probiotic strains Lactobacillus acidophilus L10 and Lactobacillus casei L26Evolution of probiotic bacteria (a), pH (b) and total soluble solids content (°Brix; c) during the fermentation and storage of coconut water. Filled diamond Lactobacillus acidophilus L10, Filled square L. casei L26Back to article page