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. 2014 Sep;140(3):345–355.

Fig. 1.

Fig. 1

Growth of lactic acid bacteria (LAB) during milk fermentation to curd at room temperature. The values shown are mean ± SEMof three fermentations. Lactobacilli were quantitated relative to total bacteria by real time polymerase chain reaction targeting 16S rRNA gene sequences specific for lactobacilli.