Figure 2From: Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurtsInfluence 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.Back to article page