Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product

Figure 1

Textural parameters of synbiotic yogurt. I0-0th: inulin 0% -0th day; I0-7th: inulin 0% -7th day; I0-14th: inulin 0% -14th day; I2.5-0th: inulin 2.5% -0th day; I2.5-7th: inulin 2.5% -7th day; I2.5-14th: inulin 2.5% -14th day; I5-0th: inulin 5% -0th day; I5-7th: inulin 5% -7th day; I5-14th: inulin 5% -14th day.