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. 2020 Jul 20;9(7):959. doi: 10.3390/foods9070959

Figure 2.

Figure 2

d- and l-lactic acid produced by Lactobacillus brevis ŁOCK 0944, 0980, 0992, and MG451814 cultured with and without algae Chlorella vulgaris. a, b—the statistically significant differences between samples of the same strains within one time interval for D-lactic acid; p < 0.05; #, ^—the statistically significant differences between samples of the same strains within one time interval for l-lactic acid; p < 0.05; n = 3.