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. 2005 Dec;71(12):7872–7879. doi: 10.1128/AEM.71.12.7872-7879.2005

FIG. 1.

FIG. 1.

Changes in microbial counts during the fermentation of capers. Total aerobic mesophilic bacteria (○), lactic acid bacteria (•), Enterobacteriaceae (□), and yeasts (▵) were determined. Changes in pH (▪) and temperature (⋄) are also presented. Average data from two vats are shown. Error bars represent standard deviations.