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. 2024 May 25;13(11):1663. doi: 10.3390/foods13111663

Figure 4.

Figure 4

EPSs production in fermented milk samples. FM1 fermented by S. thermophilus DSM20259 and L. delbrueckii subsp. bulgaricus DSM20081; FM2 fermented by S. thermophilus DSM20259, L. delbrueckii subsp. bulgaricus DSM20081, and Lpb. plantarum LT100; FM3 fermented by S. thermophilus DSM20259, L. delbrueckii subsp. bulgaricus DSM20081, and Lpb. plantarum C9O4. Data are reported as mean values ± SEM and they are expressed as mg/L glucose equivalent. Statistical analyses were performed by One-Way ANOVA followed by Tukey’s multiple comparisons post hoc test (FM1 vs. FM2 ## p < 0.005; FM1 vs. FM3 # p< 0.05; FM2 vs. FM3 **** p < 0.0001).