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. 2015 Dec 8;14:195. doi: 10.1186/s12934-015-0370-x

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© Kort et al. 2015

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 6 — Additional benefits of foods fermented with Lactobacillus rhamnosus. a Growth of the pathogen Cronobacter sakazakii in sorghum in presence (unfilled circle) and absence (filled circle) of fermenting Lactobacillus rhamnosus. b Change in vitamin B content of soy after and before fermentation