Fig. 2: Follow-up of the LAB fermentation in soy whey. | npj Science of Food

Fig. 2: Follow-up of the LAB fermentation in soy whey.

From: Lactiplantibacillus plantarum 299V-fermented soy whey improved the safety and shelf life of Pacific oysters (Magallana gigas)

Fig. 2

Growth kinetics of LAB (A) and pH (B), with ~6.5 log CFU/mL as the starting concentration of LAB) during 72 h of fermentation in soy whey. A–C: The mean values with different letters at the same fermentation time are significantly different between different doses (P < 0.05). a–c: The mean values with different letters for the same dose are significantly different between different fermentation times (P < 0.05).

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