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.