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Figure S1. Prebiotic activity scores of the broth added with a commercial prebiotic and banana purées on five species of probiotics (Lpc-37, L. paracasei Lpc-37; NCFM, L. acidophilus NCFM®; La-14, L. acidophilus La-14; LA-5, L. acidophilus LA-5®; and BB-12, B. animalis BB-12®).

Figure S2. The amounts of each probiotic strain in (A) Kluai Hom Thong (B) Kluai Namwa and (C) Kluai Khai banana purée packaged in laminated bags during storage at 4 °C; Lpc-37, L. paracasei Lpc-37; NCFM, L. acidophilus NCFM®; La-14, L. acidophilus La-14; LA-5, L. acidophilus LA-5®; BB-12, B. animalis BB-12®.

Figure S3. Total acidity of (A) Kluai Hom Thong (B) Kluai Namwa and (C) Kluai Khai banana purée added with various probiotic strains in laminated bags during storage at 4 °C; Lpc-37, L. paracasei Lpc-37; NCFM, L. acidophilus NCFM®; La-14, Lacidophilus La-14; LA-5, L. acidophilus LA-5®; BB-12, B. animalis BB-12®.

Figure S4. Scanning electron micrographs of L. paracasei Lpc-37 adhering to (A) Kluai Hom Thong, (B) Kluai Namwa and (C) Kluai Khai banana purée during storage at 4 °C.

Figure S5. Changes in numbers of microorganisms and total acidity in bio-set yoghurt during storage at 4 °C.

Table S1. Physicochemical properties of banana pulps and banana purées from different cultivars.

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