FIG. 3.

Concentration of lactic acid produced (after 36 h) by L. paracasei in the presence or absence of UHP or hydrogen peroxide in fermenting wheat mash at 30°C. Columns: A, control (yeast plus 30 mM urea, no bacteria); B, yeast plus L. paracasei plus 30 mM urea (no agents); C, yeast plus UHP at 30 mM; D, yeast plus L. paracasei plus UHP at 30 mM; E, yeast plus 30 mM H₂O₂ plus 30 mM urea (added separately); F, yeast plus L. paracasei plus 30 mM H₂O₂ plus 30 mM urea (added separately). In all cases, yeast was inoculated at ∼10⁶ CFU/ml. Where added, L. paracasei was inoculated at ∼10⁷ CFU/ml. Error bars indicate the mean of duplicate values ± the standard deviation.