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. 2020 Jul 30;70:105290. doi: 10.1016/j.ultsonch.2020.105290

Fig. 2.

Fig. 2

Growing of Lactic Acid Bacteria (A-C), and yeasts (D-F) in raw pulque (●), conventionally pasteurized pulque (○), and pulque processed by thermosonication at 75%, 6 min (■); 75%, 9 min (□); 85%, 4 min (♦); 85%, 6 min (◊), 95%, 3 min (▲); 95%, 5 min (▲) stored for 30 days at 4 ± 1 °C. Each value is expressed as mean ± standard deviation.