Functional Profile Evaluation of Lactobacillus fermentum TCUESC01: A New Potential Probiotic Strain Isolated during Cocoa Fermentation

Figure 1

Growth of Lactobacillus fermentum TCUESC01 in the period from 0 to 10 hours of cultures at 37°C in different pH: (a) growth in MRS without modification of pH (pH 6.52); (b) growth in MRS with pH 2; (c) growth in MRS with pH 3; (d) growth in MRS with pH 4; (e) growth in MRS with pH 5; (f) growth in MRS with pH 6; (g) growth in MRS with pH 7; (h) growth in MRS with pH 8; (i) growth in MRS with pH 9. Each point of the graphic represents the average and the standard deviation from three experiments.

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