Fig. 3From: A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foodsFermentation capacity of seed cultures in pasteurized semi-skimmed milk inoculated after different storage time and at different growth temperatures. 45 °C, 2 years old (filled circle, unfilled circle); 45 °C fresh (filled triangle, unfilled triangle); 37 °C 2 years old (filled square, unfilled square)Back to article page