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Beni-Suef University Journal of Basic and Applied Sciences
Fig. 3 | Beni-Suef University Journal of Basic and Applied Sciences

Fig. 3

From: Optimization and comparison of ℽ-aminobutyric acid (GABA) production by LAB in soymilk using RSM and ANN models

Fig. 3

GABA production, bacterial growth, and pH values during time course of soymilk fermentation with Lb. fermentum under optimized conditions. Blue, pink, and red bars indicate GABA, bacterial growth, and pH values from soymilk with optimized conditions. Yellow, green, and black bars indicate GABA, bacterial growth, and pH values from soymilk with unoptimized conditions

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