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. 2022 Aug 26;11(17):2586. doi: 10.3390/foods11172586

Figure 5.

Figure 5

Populations (■: free cells, and ■: blended BC) and viability of L. pentosus B329 (A,C) and L. plantarum 820 (B,D) in sour milk produced using free cells (●) and blended BC immobilized biocatalyst (■) during post-fermentation storage for 28 days (4 °C).