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. 2014 Dec 12;3(1):48–55. doi: 10.1002/fsn3.189

Figure 3.

Figure 3

Lactobacillus bulgaricus counts (A) and Lactobacillus acidophilus counts (B) of stored yogurtsx as a function of formula × storage. (A): means (N = 9) averaged for culture with pooled standard error of 0.19; (B): means (N = 9) averaged for culture with pooled standard error OF 0.22. NS, non-supplemented yogurts; PE, plant extract supplemented yogurts; SA, sodium acetate supplemented yogurts. Bars with different letters are different ( 0.05)