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

Figure 2

Survival of Lactobacillus fermentum TCUESC01 during passage through the simulated gastrointestinal tract. “Fermented milk” after fermentation of the milk; “simulated stomach juice” after passage in saline pH 2.5 + pepsin; “simulated intestinal juice” after passage in ox bile 1%. Each point on the graph represents the average and standard deviant of three experiments. Statistically significant reduction () in relation to “fermented milk.”