Fig. 2. The anthocyanins content (a) and total phenol content (b) of whey protein and blueberry juice fermented using Lactobacillus plantarum, Lactobacillus casei or their combination systems with initial pH 5.5, pH 6.0 and pH 6.5 conditions at the fermentation time of 16 h, 20 h, 24 h, 40 h and 44 h.