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Figure 3 | AMB Express

Figure 3

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

Figure 3

Influence of BLS-producing LAB on the growth of naturally occurring microorganisms. Pseudomonas sp. (a), lactose-positive Enterobacteriaceae (b), yeasts and moulds (c), and LAB viability (d) on fresh-cut onion during 12 d storage at 5°C. Fresh- cut onions without LAB inoculation (), inoculated with Strep. thermophilu s (), inoculated with Lact. casei (), inoculated with Ent. facium (Δ). Fresh-cut onions were inoculated with LAB to a density of 5 × 105 cfu g-1. The vertical bar represents standard errors of mean.

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