Selective Fermentation of Lactobacillus and Streptococcus In Vitro: Effects of Chinese Fermented Glutinous Rice on the Growth Promotion of Potential Probiotics

Figure 2

Growth rates of representative selected strains at each time during the whole fermentation with the supplementation of CRW-FBT and CRW. L. plantarum 17-1 (a), L. plantarum 70810 (b), L. plantarum B1-6 (c), Weissella hellenica D1501 (d), Lactobacillus helveticus MB2-1 (e), L. delbrueckii subsp. bulgaricus 1-4 (f), Streptococcus thermophilus MB5-1 (g), and L. rhamnosus LS-8 (h).

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