Figure 2.

Counts of Listeria monocytogenes in chilled chicken sausage. Chicken sausage was treated with 128 AU g⁻¹ BLS P34, 12.5 μg g⁻¹ nisin, or 64 AU g⁻¹ BLS P34 + 6.5 μg g⁻¹ nisin, and then inoculated with 10² UFC g⁻¹ L. monocytogenes. Non-inoculated (control) and inoculated samples without bacteriocin addition (Lm) were used as controls. Samples were stored at 5 °C and analyzed at day 1 (white bars) and day 10 (gray bars) (Sant’Anna et al.).