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. 2020 Jan 17;8(1):128. doi: 10.3390/microorganisms8010128

Figure 2.

Figure 2

Concentration of statistically significant volatile compounds produced from strains in full fat UHT milk. (a) 1-hexanol; (b) acetoin; (c) diacetyl; (d) 1-hydroxy-2-propanone. Strain species are abbreviated as follows: Lc, L. casei; Lr, L. rhamnosus; Lp: L. paracasei. Concentrations are reported as mg/L. Error bars represent the standard deviation. Different letters in each graph indicate the presence of significant differences according to ANOVA (p < 0.05).