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. 2021 Jun 30;26(2):230–240. doi: 10.3746/pnf.2021.26.2.230

Fig. 3.

Fig. 3

Folate concentration (A), lactic acid bacteria (LAB) count (B), pH value (C), and titratable acidity (TA) (D) of the LAB isolates in reconstituted skim milk after 48 h of fermentation. The different letters (a-d) above the bars show significant differences between the means (P<0.05).