Effect of Lactobacillus gasseri SBT2055 (LG2055) on fat emulsion droplet size in vitro. LG2055 or a catechin mixture was added to the fat emulsion preparation. The suspension was incubated at 37°C with constant shaking for 3 h and the size distribution of fat emulsion was measured using a particle size analyzer. No sample (only TES buffer) was added to the negative control and the catechin mixture was used as a positive control. (A) Changes in emulsion droplet size distribution after incubation with 1000 μg/ml of LG2055 or catechin mixture. The distributions are an average of three determinations. (B) Phase-contrast micrographs (scale bar: 50 μm). Black and white arrows indicate the representative fat emulsions and LG2055 cells, respectively.