Figure 4From: Influence of fermentation conditions on the surface properties and adhesion of Lactobacillus rhamnosus GG% Adhesion to hexadecane of L. rhamnosus GG cells produced at different fermentation conditions: pH 6.5, 37°C (control); pH uncontrolled, 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 deviation. The star (*) represents statistical significant difference compared to the control fermentation (p < 0.05).Back to article page