Fig. 3. Electrophoretic characterization (SDS-PAGE) of proteins from dairy beverage stored at 4 ± 1 °C for 21 days. Gels (a) stained with Coomassie Brilliant Blue and gels (b) stained with silver nitrate. Each gel contains samples of the dairy base before (T0) and after (TF) fermentation and the corresponding dairy beverages, with 1, 7, 14, 21 storage days (D1, D7, D14, D21 respectively). T1 = control trial, without lactobacilli adjunct; T2 = trial with L. rhamnosus LR32; T3 = trial with L. casei BGP93.