Skip to main content
. 2002 Aug;68(8):3683–3690. doi: 10.1128/AEM.68.8.3683-3690.2002

FIG. 2.

FIG. 2.

Changes in nisin Z activity (A) and L. innocua viable counts (B) during ripening of cheddar cheeses made with a nisin Z-producing culture (dark bars, treatment ISN; clear bars, treatment LISN) or encapsulated nisin Z (gray bars, treatment LLN) and of nisin-free cheddar cheese (hatched bars, treatment LNF). Means within the same group of bars without a common letter are significantly different (P < 0.05) by the PLSD test.