Brief Reports
Copyright ©2005 Baishideng Publishing Group Inc.
World J Gastroenterol. Feb 28, 2005; 11(8): 1225-1227
Published online Feb 28, 2005. doi: 10.3748/wjg.v11.i8.1225
Figure 1
Figure 1 Changes in the number (log) of different microorganisms during the experiment. A: the group in which fermented soy milk was consumed in the first period; B: the group in which regular soy milk was consumed in the first period. Data presented as the mean±SD, n=13; aP<0.05 vs total anaerobic organisms; cP<0.05 vs total anaerobic organisms.