Fig. 6From: A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foodsAdditional benefits of foods fermented with Lactobacillus rhamnosus. a Growth of the pathogen Cronobacter sakazakii in sorghum in presence (unfilled circle) and absence (filled circle) of fermenting Lactobacillus rhamnosus. b Change in vitamin B content of soy after and before fermentationBack to article page