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

Figure 3

Logarithmic reduction of Salmonella species by LAB in tomatoes juices after 24 h of fermentation and during storage at 4°C (a) and 25°C (b). The control used corresponds to Salmonella(black diamond with solid line), Lb.plantarum+ Salmonella(empty square with dashed line), Lc. mesenteroides+ Salmonella(empty triangle with dashed line), and Lb. plantarum+ Lc. mesenteroides + Salmonella(asterisk with dashed line). The gray lines mean that the isolate was reduced to values below the detection limit of the enumeration technique.

(a)

(b)