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. 2022 Dec 16;14(24):5357. doi: 10.3390/nu14245357

Figure 1.

Figure 1

(A)—The general fermentation parameters of the screened strains of lactic acid bacteria; (B)—The development of antioxidant and ACE-I activities in the milk fermented by the screened strains of LAB. Strains of Lactobacillus delbrueckii and Lacticaseibacillus paracasei are abbreviated as Lb; strains of Lactococcus lactis and Streptococcus thermophilus are abbreviated as Lc and Str, respectively. For all datapoints the standard error from three biological replicas did not exceed 5%.