Figure 3.
Changes in lactic acid production, total microbial counts, and LAB counts during fermentation. (a) Lactic acid in inoculating fermentation, (b) Lactic acid in natural fermentation, (c) Total microbial counts, and (d) LAB counts
Official websites use .gov
A
.gov website belongs to an official
government organization in the United States.
Secure .gov websites use HTTPS
A lock (
) or https:// means you've safely
connected to the .gov website. Share sensitive
information only on official, secure websites.