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. 2020 Dec 18;9(12):1894. doi: 10.3390/foods9121894

Figure 2.

Figure 2

Cell viability (spread plate method) and pH profile of the fermentations at the three different substrate concentrations (wheat and soy-flour) and MM for 24 h with the cocultures. Values for LAB viable cell growth and pH are displayed as mean values ± SD, log10 CFU/mL, n = 3, GraphPad Prism Version 8.0.1 (Graph Pad Software, Inc., San Diego, CA, USA); batch A (90% WF + 10% SF addition); batch B (95% WF + 5% SF addition); batch C (100% WF), MM (model media); CFU/mL (colony-forming units/milliliter of sample).