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Fig. 1 | BMC Microbiology

Fig. 1

From: Beneficial properties of lactic acid bacteria naturally present in dairy production

Fig. 1

Resistance of lactic acid bacteria isolated from dairy production with beneficial potential to effect of low pH as determined at 0 h and 3 h in non-growing conditions (results are expressed as log10 CFU/mL) and growth of LAB for 18 h after been exposed to the effect of low pH for 3 h (results are expressed as OD 650 nm determined on microplate reader). a Lactobacillus casei MSI1; b L. casei MSI5; c L. casei MRUV1; d L. casei MRUV6; e L. acidophilus MVA3; f L. nagelli MSIV4; g L. harbinensis MSI3; h L. harbinensis MSIV2; i L. fermentum SIVGL1; j L. plantarum MLE5; k L. plantarum MSI2; l Pediococcus pentosaceus MLEV8; m P. acidilactici MSI7; n Weissella paramesenteroides MRUV3; o W. paramesenteroides MSAV5. The white bars represent the counts of the LAB strains at the initial time (zero) and the grey bars represent the counts after 3 h incubated in the different pH treatments. The solid line represents the values of optical density in the different pH treatments

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