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. 2017 Feb 15;25(3):667–680. doi: 10.1016/j.jfda.2017.01.005

Figure 1.

Figure 1

Degradation (%) of food azo dyes (A) E110 and (B) E122 at different concentrations by a mixture of lactic acid bacterial isolates LAB13 and LAB100 and by the intestinal consortium. Decolorization (%) at different intervals (min) of (C) E110 and (D) E122 by a mixture of LAB13 and LAB100 and by the intestinal consortium. LAB = lactic acid bacteria.