Preparation of Synbiotic Yogurt Sauce Containing Spirulina platensis Microalgae Extract and Its Effect on the Viability of Lactobacillus acidophilus

Figure 2

Viability of Lactobacillus acidophilus bacteria in synbiotic yogurt sauce during storage. T2: samples containing L. acidophilus, T3: samples containing L. acidophilus and 0.5% SPAE, T4: samples containing L. acidophilus and 1% SPAE, and T5: samples containing L. acidophilus and 2% SPAE. Different lowercase letters indicate significant differences between groups (), and different uppercase letters indicate significant differences () within days for each treatment.