Fig. 2.

Relationship of selected banana as a carbohydrate source and growth curves; pH change of each probiotic strain and pathogenic strain (n = 3). Relationship of each selected banana with each probiotic strain: a Saba powder, b Pisang Awak Banana powder, c Silver bluggoe powder, and each selected banana with each pathogenic strain, d Saba powder, e Pisang Awak Banana powder, f Silver bluggoe powder. Mean with difference superscript indicated significantly different from baseline (0 h fermentation) at p ≤ 0.05