Table 1 Changes in pH of yoghurt samples containing unencapsulated and Vegetal encapsulated B. longum LMG 13197 (with and without inulin) stored at 4 °C for 6 weeks

4.51 ± 0.01^c

4.51 ± 0.02^c

4.50 ± 0.01^c

4.50 ± 0.01^c

4.49 ± 0.01^c

4.40 ± 0.10^b

4.30 ± 0.01^a

4.50 ± 0.01^c

4.50 ± 0.01^c

4.50 ± 0.01^c

4.49 ± 0.01^bc

4.48 ± 0.02^b

4.45 ± 0.01^a

4.45 ± 0.01^a

4.52 ± 0.01^e

4.51 ± 0.01^de

4.51 ± 0.01^cd

4.49 ± 0.01^bc

4.49 ± 0.01^b

4.46 ± 0.01^a

4.46 ± 0.01^a