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. 2021 Dec 9;10(12):3066. doi: 10.3390/foods10123066

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Comparison of spread plate method and qPCR. (A): Comparison in the enumeration of six species of LAB monobacterial fermentation. (B): LC:ST, LF:ST, LB:ST, LA:ST, and ST; counting ST was represented in yogurt fermented by different combinations of LC + LD + ST, LF + LD + ST, LB + LD + ST, LA + LD + ST, and LD + ST, respectively. (C): the LDs in yogurt fermented with different strain combinations were counted. (D): indicated that LC, LA, LB, and LF were counted separately in yogurt fermented by different combinations of strains. If p < 0.05 indicated a significant difference, p ≥ 0.05 indicated that the difference was not significant, the letter “a, b” were used for significance marking.