Fig. 2: Changes in the probiotic viability and milk metabolomes of the fermented milk. | npj Science of Food

Fig. 2: Changes in the probiotic viability and milk metabolomes of the fermented milk.

From: Untargeted mass spectrometry-based metabolomics approach unveils biochemical changes in compound probiotic fermented milk during fermentation

Fig. 2: Changes in the probiotic viability and milk metabolomes of the fermented milk.The alternative text for this image may have been generated using AI.

A Changes in the viable cell count in the probiotic fermented milk. Error bars represent mean ± SD. ***P < 0.001. Differences in microbial viable counts between time points were evaluated using ANOVA at the 95% significance level (P < 0.05). B Principal component analysis score plot of milk metabolomes at different time points, i.e., 0, 36, 60, and 72 h, of fermentation. QC quality control samples.

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