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

FIG. 3.

FIG. 3.

Changes in lactococcal viable cell counts during ripening of nisin-free cheddar cheese (hatched bars, treatment LNF) and of cheddar cheeses with an added nisin Z-producing strain (dark bars, treatment ISN; open bars, treatment LISN) or with encapsulated nisin Z (gray bars, treatment LLN). Means within the same group of bars without a common letter are significantly different (P < 0.05) by the PLSD test.