10.6084/m9.figshare.c.3834718_D1.v1
Mingzhan Toh
Mingzhan
Toh
Shao Liu
Shao
Liu
MOESM1 of Influence of commercial inactivated yeast derivatives on the survival of probiotic bacterium Lactobacillus rhamnosus HN001 in an acidic environment
Springer Nature
2017
Lactobacillus rhamnosus
Inactivated yeast derivatives
Acid stress
Viability
Probiotics
2017-07-24 05:00:00
Journal contribution
https://springernature.figshare.com/articles/journal_contribution/MOESM1_of_Influence_of_commercial_inactivated_yeast_derivatives_on_the_survival_of_probiotic_bacterium_Lactobacillus_rhamnosus_HN001_in_an_acidic_environment/5239972
Additional file 1: Figure S1. Viability of S. cerevisiae EC-1118 when co-incubated with L. rhamnosus HN001 at pH 3.0. Cell counts are the mean values of triplicate experiments (n = 3), with error bars representing the standard deviation of the mean values.