|
Table
3. Results of P values obtained from statistical analyses of
ODmax data of the growth of lactic acid bacteria in base
media supplemented with mixtures of bakers' and brewers' YE. |
|
Parameter |
Lb. acidophilus EQ57 |
Lb. casei EQ85 |
Lb. casei EQ28 |
Pd. acidilacticiMA18/5M |
| Bakers' YE: overall effect |
0.0001 ** |
0.0001 ** |
0.11 |
0.0001 ** |
| Bakers' YE: interaction between concentration and source |
0.046 * |
0.012 * |
0.75 |
0.0001 ** |
| Brewers' YE: overall effect |
0.01 * |
0.0001 ** |
0.0001 ** |
0.0001 ** |
| Brewers' YE: interaction between concentration and source |
0.37 |
0.0001 ** |
0.06 |
0.0001 ** |
|
**
Highly significant effect (P < 0.01) |
|
|