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Figure 4 | AMB Express

Figure 4

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

Figure 4

The viability of L. innocua (a) and LAB (b) inoculated onto fresh-cut onions during 12 d storage at 5°C. Control (in Figure 4a) = fresh-cut onions inoculated with L. innocua at 5 × 103 cfu g-1 (); control (in Figure 4b) = LAB naturally occurring on fresh-cut onions (). Samples inoculated with Strep. thermophilu s at 5 × 105 cfu g-1 after introduction of L. innocua (), samples inoculated with Lact. casei at 5 × 105 cfu g-1 after introduction of L. innocua (), samples inoculated with Ent. faecium at 5 × 105 cfu g-1 after introduction of L. innocua (Δ). The vertical bar represents standard errors of mean.

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