Antibacterial Activity of Some Lactic Acid Bacteria Isolated from an Algerian Dairy Product
Figure 1
Growth kinetic and bacteriocin production by S. thermophilus. The growth was performed at an initial pH of 6.5, at without shaking. (◆) growth kinetic. (□) bacteriocin production. The experiments were repeated three times and results represent the mean standard error to the mean.
