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. 2019 Oct 10;8(10):468. doi: 10.3390/foods8100468

Figure 3.

Figure 3

Survival of S. boulardii in the yogurt samples during storage at 4 °C for 28 days: Probiotic yogurt with 0.5% S. boulardii (S2), synbiotic yogurt with 0.5% S. boulardii + 1% inulin (S3), 0.5% S. boulardii + 1.5% inulin (S4), 0.5% S. boulardii + 2% inulin (S5).