Fig. 1. Growth of L. delbrueckii subsp. bulgaricus and (●) and S. thermophilus
(○) in cows' milk; L. delbrueckii subsp. bulgaricus (▴) andS. thermophilus (▵) in
soy beverage; and pH values of cows' milk (▪) and soy beverage (□) during their
fermentations. Data points are averages from three independent fermentations