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. 2012 Feb;78(3):735–743. doi: 10.1128/AEM.06518-11

Fig 6.

Fig 6

Average changes in the proportion of killer yeasts during the VK-L and VK-H fermentations. White, nonkiller yeasts sensitive to K2 toxin; grey, nonkiller yeasts resistant to K2 toxin; and black, killer K2 and Klus yeasts. Dots and solid lines, CFU of yeast/ml. The data are the mean values of 17 VK-L and 8 VK-H fermentations. The error bars indicate standard errors of the mean.