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. 2013 Jul 12;4(6):408–412. doi: 10.4161/bioe.25543

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Figure 2. The growth of the Lactococcus and Leuconostoc starters, and Lb. casei strains LAB5 and LAB6 in Edam cheese. (A) The first cheese batch; (B) The second cheese batch. ■, Lb. casei LAB5 (vector control); ●, starters in cheese with LAB5; □, Lb. casei LAB6 (PepI-expression); ○, starters in cheese with LAB6. Data are the mean of 2 replications.