Skip to main content

Advertisement

Table 5 Growth of lactic acid bacteria during fermentation of skim milk cultures which were inoculated at the level of 7 logCFU/mL and incubated at 25 °C

From: Characterization of airag collected in Ulaanbaatar, Mongolia with emphasis on isolated lactic acid bacteria

Incubation time (day) L. helveticus SJU5 (logCFU/mL) L. kefiranofaciens SJU10 L. kefiri SJU12 E. faecalis SJU16
0 6.87 6.97 6.89 6.87
2 8.80 8.84 8.73 9.04
4 9.07 9.79 9.17 10.05