Figure 2.
pH (A) and Lactobacillus Bulgaricus counts (B) of stored yogurtsx as a function of formula × culture. (A) means (N = 15) averaged for storage days with pooled standard error of 0.02; (B) means (N = 15) averaged for storage days with pooled standard error of 0.19. NS, non-supplemented yogurts; PE, plant extract supplemented yogurts; SA, sodium acetate supplemented yogurts; B, yogurts fermented with Bifidobacterium animalis; L, yogurts fermented with Lactobacillus acidophilus; P, yogurts fermented with B. animalis and L. acidophilus. Bars with different letters are different (P ≤ 0.05)