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Production of seven Lactobacilli-fermented beverage formulations using breadfruit flour as a substrate. L.A (Lactobacillus acidophilus), L.C (Lactobacillus casei) and L.P (Lactobacillus plantarum DPC 206) were both used as monocultures and mixtures (i.e., L.A + L.C + L.P).
