Fig. 2From: Potential application of lactic acid starters in the reduction of aflatoxin contamination in fermented sorghum-millet beveragesReduction of aflatoxin B1 content by Obushera lactic acid bacteria starters in saline solution. Values are means of three independent determinations. Error bars represent standard deviations. Percentage reduction is based on an initial concentration of 1.0 μg/ml AFB1Back to article page