Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods

Figure 1

Evaluation of cell counts of Lb. rhamnosus GG (a) and changes in pH values (b) and concentration of lactic acid (c), acetic acid (d), and citric acid (e) during fermentation.

(a)

(b)

(c)

(d)

(e)