Fig. 3

Growth patterns and changes in pH of L. gasseri 63 AM grown in MSVF and MRSB. L. gasseri was grown overnight in MRSB at pH 6.3 and processed as described in Fig. 1. (a) Viability of L. gasseri grown in MSVF for 30 d at starting pH of 4.0, 4.5, and 5.0; (b) pH of MSVF and MRSB at each time point throughout the growth cycle; (c) viability of L. gasseri grown in MRSB for 30 d at starting pH of 4.0, 4.5, and 5.0. Each symbol represents the mean of three independent experiments ± SOM. Dotted lines (a, c) indicate starting CFU/mL. Arrowheads (b) indicate loss of viability. Two-way ANOVA with Tukey’s multiple comparisons posttest was done to determine significant differences between time points across the growth curves. *, P < 0.05; ***, P < 0.001; ****, P < 0.0001