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.