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. 2007 Oct 5;73(23):7697–7702. doi: 10.1128/AEM.01342-07

FIG. 2.

FIG. 2.

Changes in gas production by microorganisms during commercial sauerkraut fermentations. The percentages of total isolates that were heterofermentative (A) or homofermentative (B) on each day (days 1, 3, 7, and 14) for each of the four commercial fermentations sampled are shown. T, tank.