Fresh-Cut Pineapple as a New Carrier of Probiotic Lactic Acid Bacteria
Figure 2
Population of mesophilic microorganisms (a), yeasts (b), and moulds (c) on fresh-cut pineapples untreated (diamond) or inoculated with L. plantarum B2 (square), L. fermentum PBCC11.5 (triangle) and stored at 5°C for 8 days. Assays were performed in triplicate, and the standard deviations are indicated.
