Fig. 5

FTIR spectra of different fermentation time on the chemical compositions of mulberry juice with mono culture of different lactic acid bacteria. (a) LC-LP; (b) LP-LPC; (c) LC-LA; (d) LC-LH; (d) LP-LPC. LC: Control; LP: Lactobacillus plantarum; LPC: Lactobacillus paracasei; LA: Lactobacillus acidophilus; LH: Lactobacillus helveticus.