Inhibitory Effect of<i> Lactobacillus plantarum</i> FL75 and<i> Leuconostoc mesenteroides</i> FL14<i> against</i> Foodborne Pathogens in Artificially Contaminated Fermented Tomato Juices

<div>The growth of LAB in tomatoes juices after 24 h of fermentation and during storage at 4°C (a) and 25°C (b).</div>

BioMed Research International

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Figure 1

Figure 1: Inhibitory Effect of<i> Lactobacillus plantarum</i> FL75 and<i> Leuconostoc mesenteroides</i> FL14<i> against</i> Foodborne Pathogens in Artificially Contaminated Fermented Tomato Juices 

Figure 1 | Inhibitory Effect of Lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against Foodborne Pathogens in Artificially Contaminated Fermented Tomato Juices 