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.