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. 2020 Mar 18;9(3):350. doi: 10.3390/foods9030350

Figure 2.

Figure 2

Boosting effect of A. platensis showed as mean Δlag valuesin Tryptic Soy Broth (TSB) (A) and in reconstituted skim milk powder (SSM) (B). a–b Different lowercase letters by column within the same mix culture indicate the presence of significant differences according to Analysis of Variance ANOVA (p < 0.001). Light green bars represent 0.25% of sterilized A. platensis (SP) and dark green 0.5%; light and dark brown bars represent respectively 0.25% and 0.5% of yeast extract (Oxoid) (YE).