Figure 1From: Influence of fermentation conditions on the surface properties and adhesion of Lactobacillus rhamnosus GGGrowth curve of L. rhamnosus GG under different fermentation conditions. (♦) pH 6.5, 37°C control; (●) uncontrolled pH, 37°C; (□) pH 6, 37°C; (◊) pH 5.5, 37°C; (○) pH 5, 37°C; (■) pH 6.5, 30°C and pH 6.5, (▴) 25°C. Error bars represent standard deviations.Back to article page