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. 2024 Sep 26;13(19):3067. doi: 10.3390/foods13193067

Figure 3.

Figure 3

Biofilm production at different NaCl concentrations (1, 2, 4, and 8%) and incubation periods (24 and 48 h). Legend: A1–A5—Azeitão cheese factories; N9–N10—Nisa cheese factories. The scale used for the graphs represents biofilm quantification after crystal violet staining (OD570) nm.