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. 2020 Dec 23;10(1):17. doi: 10.3390/foods10010017

Figure 1.

Figure 1

Fermentation characteristics of the L. helveticus NK1, L. rhamnosus F and L. reuteri LR1: (A)—the dynamics of change in the viable cell count; (B)—the dynamics of change in the pH value; (C)—the dynamics of change in the proteolytic activity.