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. 2019 Dec 31;24(4):485–491. doi: 10.3746/pnf.2019.24.4.485

Fig. 2.

Fig. 2

Effect of skim milk content on the pH of hydroponic ginseng co-fermented by Lactobacillus plantarum EJ2014 after fermenting by Bacillus subtilis HA. Each value shows mean±SD (n=3). Different letters (a–d) in the same fermentation time mean a significant difference by Duncan’s multiple range test (P <0.05).