FIG 5.

Tolerance to gastric acid and bile of L. rhamnosus GG. Samples included L. rhamnosus GG as frozen product (Frozen Lr GG [F_start]) and in yogurt. Yogurt samples included frozen L. rhamnosus GG added to yogurt immediately before treatment (Frozen Lr GG added to Yogurt) and yogurt cofermented with L. rhamnosus GG, both from the day of production (Yogurt with Lr GG - Day 1) and at the end of shelf life (Yogurt with Lr GG - Day 28) (x axis). Results are shown as CFU per milliliter after 1 h of incubation in gastric acid solution at pH 2.0 (A) and 1% porcine bile solution (B). For each treatment a control is included, shown as CFU per milliliter after 1 h of incubation in 10% MRS broth (y axis). Data points represent the means for technical duplicates, and horizontal lines represent the means from three experiments. One-way ANOVA followed by Tukey’s test comparing the different sample sets was performed on treatment normalized to control.