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

Figure 5.

Figure 5

Development of pH of starter culture combinations consisting of the starter strains Lb. helveticus 314, L. fermentum 317, S. thermophilus 252, Lb. delbrueckii 328M, and the yeast S. cerevisiae strain 370 (mixture A) or the lactic acid bacteria strains without the yeast (mixture B) during 24 h fermentation in milk. pH determinations were done as single determinations.