Fig. 1From: Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet doughRate of acidification by L. fermentum strains isolated from traditionally fermented millet dough. Values represent means ± standard errors of two independent experiments carried out in triplicate. The Tukey-Kramer test was used for comparison of means. Means with different capital alphabets are significantly different (P < 0.05) for each time pointBack to article page