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. 2023 Mar 9;14:1156413. doi: 10.3389/fmicb.2023.1156413

Figure 1.

Figure 1

The impact of inoculating L-S and SBM-52 strains upon the pH of cultured sausages throughout the ripening phase. Different capital letters (A–E) at various times of the same sausages show significant changes (p < 0.05), whereas various lowercase characters (a–b) show considerable variation (p < 0.05) in different sausages.