Figure 3.

Viability of fermented beverages in the artificial gastrointestinal juice. (A) Artificial gastric juice condition (pH 2.5) with 0.3% pepsin. (B) 0.45% bile salts condition with 0.1% pancreatin. PMO 08: Fermented beverage with L. plantarum PMO 08; Yogurt: Fermented beverage with yogurt starter culture containing Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium lactis. The viable count of lactic acid bacteria was determined by plating the cells from each stage on MRS agar followed by incubation at 37 °C for 48 h. Before: Viable cell count of each fermented beverage before the test; after: Viable cell count of each fermented beverage after the test. Values are represented as the mean of three replicates and error bars represent the standard deviation. Different lowercase and uppercase letters on the error bars indicate significant differences in PMO 08 and yogurt starter culture, respectively (p < 0.05).