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. 2019 Sep 1;8(9):374. doi: 10.3390/foods8090374

Figure 2.

Figure 2

Viability of microorganisms used in yogurt production during refrigerated storage; (A) Streptococcus thermophilus, (B) Lactobacillus delbrueckii subsp. bulgaricus, (C) Lactobacillus casei ATCC 393. (C = Yogurt produced with CH-1 culture; FLC = yogurt produced with freeze-dried free L. casei ATCC 393 cells and CH-1 culture; ILCA = yogurt produced with freeze-dried immobilized L. casei ATCC 393 cells on apple pieces and CH-1 culture; ILCC = yogurt produced with freeze-dried immobilized L. casei ATCC 393 cells on casein and CH-1 culture. Different letters in the columns indicate significant differences (p < 0.05)).