Skip to main content
. 2018 Apr 3;19(4):1068. doi: 10.3390/ijms19041068

Figure 1.

Figure 1

Technological properties of S. thermophilus and Lb. bulgaricus strains in pure culture: (A) pH value of milk and viability of S. thermophilus strains KLDS3.1012 and KLDS SM during 12-h fermentation; (B) pH value of milk and viability of Lb. bulgaricus strains L7 and L12 during 12-h fermentation; and (C) Proteolysis (Optical density, OD340 nm) of four strains of S. thermophilus and Lb. bulgaricus at 0, 6, and 12 h during milk fermentation in pure culture. N: no significant difference for live counts.