Fig. 1.
The growth of lactic acid bacteria (LAB) after 16 h in folic acid casei medium (FACM; black circles) and de Man, Rogosa, and Sharpe broth (MRSB; black squares), as quantified by the OD580 value. Aster-isks (*) indicate sta-tistical differences between the media for each strain as determined by paired t-tests (P<0.05).
