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Figure 1.
Fermentation time (TpH4.7) of yoghurt cultures (St-LB340 – control), and S. thermophilus in co-culture with the four strains of B. animalis subsp. lactis (St-BB12, St-B94, St-BL04 and St-HN019) in organic and conventional milk. Mean values of duplicate experiments with different letters are significantly different; P ≤ 0.05.