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

Figure 6

Evolution of Succinic acid amount after 24 h of fermentation and during storage at 4°C (a) and 25°C (b).

(a)

(b)