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. Author manuscript; available in PMC: 2018 Jul 1.
Published in final edited form as: Caries Res. 2017 Dec 15;52(1-2):51–57. doi: 10.1159/000479936

Figure 2. Analysis of initial pH and following bacterial fermentation.

Figure 2

The initial pHs of the milk beverages (hatched bars) and the culture medium after 24 hours of bacterial fermentation (solid bars) were measured using a micro-pH prob. Data represent averages (±SD in error bars, N=9) of three sets of separate experiments. The highest initial pH was measured with AO and the lowest with COW (#, P<0.001). After 24 hours, the lowest pH was shown in AO, followed by SOY and COW (*, P<0.001 vs SU and AU). The biggest pH drop was measured with AO and SOY (@ P<0.001).