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. 2019 Jan 25;11(2):265. doi: 10.3390/nu11020265

Figure 2.

Figure 2

Shelf stability of probiotic kwete containing L. rhamnosus yoba 2012 and S. thermophilus C106 during storage at 4.0 °C. Data points for pH, acidity, L. rhamnosus yoba 2012, and S. thermophilus C106 counts are means of three independent fermentations, while data points for acceptability are means of eight panelist scores. Error bars represent standard deviations. A 9-point hedonic scale (1 = dislike extremely and 9 = like extremely) was used for acceptability scoring.