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. 2021 Sep 6;52(4):2319–2334. doi: 10.1007/s42770-021-00590-4

Fig. 3.

Fig. 3

The counts of L. acidophilus in the ice cream (a), yoghurt (b), white pickled cheese (c), and fermented acidophilus milk (d) samples produced with L. acidophilus DSM 20,079 on the 1st (white square), 15th (black circle), and 30th (black triangle) days of the storage during the passage through the dynamic in vitro gastrointestinal model