Table 1.
Sample Name | Concentration of S. boulardii and Inulin |
---|---|
S1-C | Control plain yogurt |
S2-P | Yogurt with 0.5% S. boulardii |
S3-Syn1 | Yogurt with 0.5% S. boulardii + 1% inulin |
S4-Syn1.5 | Yogurt with 0.5% S. boulardii + 1.5% inulin |
S5-Syn2 | Yogurt with 0.5% S. boulardii + 2% inulin |