Figure 2From: Influence of fermentation conditions on the surface properties and adhesion of Lactobacillus rhamnosus GGFT-IR spectra of L. rhamnosus GG 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. The spectra are the average of scans from two fermentations.Back to article page