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. 2021 Jan 31;10(2):281. doi: 10.3390/foods10020281

Figure 1.

Figure 1

Course of pH value for Lactobacillus helveticus fermentation on LPI (black curve) and on Papain (S3, blue curve), Alcalase 2.4 L (S6, green curve) and Pepsin (S9, red curve) LPI hydrolysates over 24 h fermentation. The data are expressed as mean ± standard deviations from duplicates.