Figure 8.

(A) Final pH of yoghurt with various inoculum levels of P. freudenreichii B374 or B2336 either added 24 hours beforehand or simultaneously with the yoghurt starter culture. (B) Final riboflavin levels in yoghurt with various inoculum levels of P. freudenreichii B374 or B2336 either added sequentially or simultaneously with the yoghurt starter culture.