Fig. 3. Influence of the fermentation by different bacteria strains on the (A) apparent viscosity (ηapp) at γ′ = 100 s− 1 and (B) area of thixotropic loop of two different food matrices: rice gruel and soy milk, both at 10 g of dry matter. 100 g− 1 of product. Means with different letters for the same food matrix indicate significant differences (P < 0.05) between the final fermented products, n = 3. Abbreviations: La = L. acidophilus L10; Lc = L. casei L26; Bl = B. lactis B94; Lp = L. plantarum A6; Lf = L. fermentum OgiE1.