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. 2019 Dec 22;9(1):13. doi: 10.3390/foods9010013

Figure 1.

Figure 1

Viability of the immobilized probiotic cells (L. casei ATCC393 immobilized on Pistacia terebinthus resin) added at various concentrations (A1: 0.3 g, A2: 0.6 g, and A3: 1.2 g per 100 mL of whey) during whey beverages cold storage (4 °C) for 30 days (viability expressed as (A) % survival and (B) log cfu gr−1).