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. 2018 Sep 3;2018:6015243. doi: 10.1155/2018/6015243

Figure 2.

Figure 2

(a) Survival of encapsulated and nonencapsulated LAB during incubation at 37°C in simulated gastric juice (pH1.9) followed by small intestinal juice (pH5-7). (b) Variation pH in radish kimchi samples inoculated with encapsulated and nonencapsulated LAB strain at different time period (days 1, 2, 4, 8, 12, and 24). (c) Bacterial population counting in encapsulated and nonencapsulated LAB inoculated radish kimchi samples during different fermentation period.