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. 2021 Jun 21;10(6):1435. doi: 10.3390/foods10061435

Figure 1.

Figure 1

Cell growth (a) and pH changes (b) of the simulated kimchi juice (SKJ) after inoculation of 17 probiotic lactic acid bacteria (LAB) at their optimal growth temperatures, 37 or 30 °C. Optical density (OD600nm) values and pH values were measured for 24 h. The dotted lines represent little microbial growth (<OD 0.3) and pH changes (<pH 5.0). Results are expressed as means ± standard deviations (n = 3).