Skip to main content
. 2021 Jun 3;10(6):1278. doi: 10.3390/foods10061278

Figure 2.

Figure 2

Fermentation characteristics of tomato juice by L. paracasei WX322. (A), Microbial number of L. paracasei WX322; (B), antibacterial activity of fermentation supernatant; (C), residues of fermented tomato juice after centrifugation, LP is L. paracasei WX322.