Figure 2.

The Effect of Increasing Concentrations of Lemon Juice, Lime Juice, and Vinegar on Viability of L. crispatus and L. jensenii. Percentages of bacterial viability after treatments with different concentrations of neutralized (blue) or natural (red) lemon juice, lime juice, or vinegar (compared to untreated control) are presented. Results are shown for L. crispatus (solid lines) and L. jensenii (dotted lines) assays. Means ± standard deviations (SD) of replicate experiments are presented. The number of experiments performed (n) is indicated within each figure for the pH neutralized products (*) and natural products (#). The concentration of juice or vinegar is expressed as percent (%) solution (v/v).