Probiotic Properties of Lactobacillus helveticus and Lactobacillus plantarum Isolated from Traditional Pakistani Yoghurt

Figure 3

NaCl tolerance of L. plantarum and L. helveticus isolates: (a) 4 hours, (b) 6 hours, (c) 12 hours, and (d) 24 hours. The red bars show the standard error. LBp1-LBp5 are the L. plantarum isolates, LBh1-LBh5 are the L. helveticus isolates, CLBp was the control of L. plantarum, and CLBh was control of L. helveticus.

(a)

(b)

(c)

(d)