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Fig. 2 | BMC Microbiology

Fig. 2

From: Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough

Fig. 2

Survival rate (%) of L. fermentum strains after 4 h incubation in different bile salt concentrations. Values are given as the mean ± standard error of two independent experiments carried out in triplicate. The Tukey-Kramer test was used for comparison of means. Means with different alphabets within a strain are significantly different (P < 0.05)

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BMC Microbiology

ISSN: 1471-2180

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