Fig. 2From: Fermentation of coconut water by probiotic strains Lactobacillus acidophilus L10 and Lactobacillus casei L26Concentrations of sugars (a) and organic acids (b) of coconut water (day 2) fermented with L. acidophilus L10 and L. casei L26. The data are presented as the mean ± standard deviation (n = 3). Different lowercase letters above bars for each compound indicate a significant difference at p < 0.05Back to article page