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

Fig. 5.

Fig. 5

The counts of L. delbrueckii subsp. bulgaricus in the yoghurt samples produced with L. acidophilus DSM 20,079 (a) or L. acidophilus NCFM (b) and in the counts of S. thermophilus in the yoghurt samples produced with L. acidophilus DSM 20,079 (c) or L. acidophilus NCFM (d) 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