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Fig. 7 | Food Production, Processing and Nutrition

Fig. 7

From: Ale beer containing free and immobilized Lactobacillus brevis, a potential delivery system for probiotics

Fig. 7

Viability of FLB and ILB in ale beer during 24 days of storage at 21 °C followed by exposure to SGF (pH = 3.0) and SIF (pH = 6.5). aMeans with no letter in common between treatments within the same incubation time are significantly different (P < 0.05). A-CMeans with no letter in common within the same treatment across incubation times are significantly different (P < 0.05). FLB  = free Lactobacillus brevis and ILB  = immobilized Lactobacillus brevis

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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