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. 2019 May 25;12(10):1701. doi: 10.3390/ma12101701

Figure 2.

Figure 2

Figure 2

Fermentation of cucumber extract neutralized by NaOH using Lactobacillus plantarum (a), Pediococcus acidilactici (b), Lactobacillus acidophilus KCTC 3164 (c), Lactobacillus delbrueckii subsp. lactis KCTC 3636 (d), Lactococcus lactis subsp. lactis KCTC 2013 (e), Lactobacillus salivarius subsp. salicinius KCTC 3600 (f), Lactobacillus helveticus KCTC 3545 (g), Lactobacillus casei KCTC 13086 (h), and Lactobacillus paracasei KCTC 13169 (i).