Improved Growth of Lactobacillus bulgaricus and Streptococcus thermophilus as well as Increased Antioxidant Activity by Biotransforming Litchi Pericarp Polysaccharide with Aspergillus awamori
Figure 4
Growth effects of non-A. awamori-fermented (LPP 0) and A. awamori-fermented LPP after 3 (LPP 3) and 6 days (LPP 6) on Lactobacillus bulgaricus (a) and Streptococcus thermophilus (b). The blank was culture solution without LPP. Each value was expressed as the mean ± standard error ().
