Fig. 2. Changes during 48-h fermentation after the addition of 20% C. indicum L. Lactic acid bacteria (LAB) concentration (A) and pH changes (B) during fermentation. Values are presented as the meanĀ±SD (n=3). CI, C. indicum L. extract; LLF15, CI fermented with L. lactis KCTC 3115; LPF74, CI fermented with L. paracasei KCTC 3074; LPF07, CI fermented with L. plantarum KCTC 3107; LCF09, CI fermented with L. casei KCTC 3109; LRF37, CI fermented with L. rhamnosus KCTC 3237.
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