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Table 3 Growth of LAB strains in oat milk, sunflower seed milk, pea milk, and faba milk, expressed as increase in log (cfu mL−1) (n=3)

From: Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception

  1. Light green, slight growth (0 < log increase < 0.5); green (0.5 < log increase < 1); dark green (log increase > 1); -, no growth. The data are mean values and standard errors from three biological replicates
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Microbial Cell Factories

ISSN: 1475-2859

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