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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

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Journal of Animal Science and Technology

ISSN: 2055-0391