FIGURE 1.

The effect of different microorganisms on calcium content. (a) Represents 9 kinds of lactic acid bacteria, (b) represents 4 kinds of yeast, and (c) represents mixed‐strain ferment calcium content in samples containing 10% (w/v) MOL for 72 hr of solid matter, and (d) is the growth of Lactobacillus acidophilus (LA), (E) is Lactobacillus reuteri (LR), and (f) is Candida utilis (CU). Medium containing 10% (w/v) Moringa oleifera acts as the sole carbon source at 37°C. All assays were performed in triplicate. Lactobacillus plantarum, Lactobacillus casei, Lactobacillus reuteri, Lactobacillus johnsonii, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus rhamnosus, Lactobacillus paracasei, Saccharomyces cerevisiae, Candida utilis, Candida tropicalis, and Pichia kluyveri are represented by LP, LC, LR, LJ, LB, LA, LH, LRS, LPS, SC, CU, CT, and PA, respectively