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. 2011 Mar-Apr;1(2):94–100. doi: 10.4161/bact.1.2.15662

Figure 2.

Figure 2

Effect of phage A511 on growth of L. monocytogenes strain CNL 103/2005 (B) and Scott A (A, C and D) on red-smear soft cheese, using different phage application protocols. Cheeses were spiked with 1 × 103 cfu/cm2 on day 0, and phage A511 (3 × 108 pfu/cm2) was applied to the test samples: after 1 h (A and B), after 1 h and 6 d (C), and after 1 h, 3d and 6 d (D) (indicated by arrows). Cheeses were ripened for 11 days at 12–13°C and 95% relative humidity of the air, and then stored for another 11 days at 6°C (closed circles, control; closed triangles, with phage A511; open diamonds and dotted line, surface pH).