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Figure 2 | AMB Express

Figure 2

From: Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts

Figure 2

Influence of BLS-producing LAB on fungal growth (a1, a2 =M. fructicola at 20 or 5°C ; b1, b2 =B. cinerea at 20 or 5°C; c1, c2 =P. expansum at 20 or 5°C) after incubation at 20°C for 72 h or 5°C for 120 h. Positive control = Fungal spores grown in MRS broth (), fungal spores in untreated LAB CFS (), fungal spores in pH neutralized CFS (), fungal spores in CFS after pH neutralization and H2O2 elimination (Δ). The vertical bar represents standard errors of mean.

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