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.