Skip to main content
. 2021 Jun 17;9(6):1316. doi: 10.3390/microorganisms9061316

Figure 1.

Figure 1

Acidification rate (ΔpH) after 24 h of probiotic growth at 37 °C in artisanal MRS with 2 g/L of glucose (artMRS) used alone, as a control, or supplemented with different antioxidant matrices (5 g/L). (A) Evaluation of lyophilized tomato extract from four different varieties, specifically Indigo (artMRS + Indigo), wild type (artMRS + WT), Bronze (artMRS + Bronze), and ResTom (artMRS + ResTom). (B) Evaluation of pomegranate juices of four different varieties, specifically Kamel (artMRS + Kamel), Emek (artMRS + Emek), Ako (artMRS + Ako), and Wonderful one (artMRS + Wonderful one). (C) Heatmap of the ΔpH values found in media supplemented with lyophilized tomato extracts and pomegranate juices after 24 h of probiotics growth; values range from dark orange (lower ΔpH values, <25th percentile) to dark green (higher ΔpH values, >75th percentile), with light yellow corresponding to intermediate ΔpH values (50th percentile). Data are presented as the average of at least one biological triplicate ± standard deviation (SD). Inside the heatmap, # indicates that the tested condition determined the exclusion of the probiotics, whereas + indicates that the tested condition determined the selection of the probiotics.