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The fermentation of red clover juice over 48 h of incubation measured by pH with respect to five different treatments: herbage juice only (•), Lactobacillus mali 10560 (▴), L. delbrueckii subsp. lactis 8140 (▪), L. brevis 947 (□), and L. amylovorus 13276 (▵). At h 0, the red clover juice had a pH value of 5.6. Data shown are mean and standard deviation values for the experiments performed (n = 3).
