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. 2021 Mar 19;9(3):640. doi: 10.3390/microorganisms9030640

Figure 4.

Figure 4

Figure 4

Development of pH of milk during 24 h nono fermentation with potential starter culture (a) with strains Streptococcus (S.) thermophilus strains 252, 363, and 349 (single determinations in a single fermentation) (i); Lb. delbrueckii 052, 053, and 328M (ii); Lb. helveticus 058, 314, and 321 (iii); and L. fermentum 054, 317, and 339 (iv), as well as counts (log cfu/mL) of potential nono starter strains in milk directly after inoculation (0 h) and after 24 h fermentation (b) as determined by plate counting on MRS agar (Lb. delbrueckii, L. fermentum, and Lb. helveticus strains) and M17 agar (S. thermophilus strains). The standard error in terms of duplicate counts is indicated.