Fig. 2From: A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foodsFermentation profile of S. thermophilus C106 in milk at different temperatures. (filled circle) 32 °C; (filled triangle) 37 °C; (filled square) 42 °C; (unfilled square) 45 °CBack to article page