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. Author manuscript; available in PMC: 2015 Sep 29.
Published in final edited form as: Int J Food Microbiol. 2015 Mar 7;203:35–40. doi: 10.1016/j.ijfoodmicro.2015.03.007

Figure 2.

Figure 2

Microbial counts during yacon fermentation. Total aerobic counts from PCA (◆), counts for Enterobacteriaceae from VRBG (■) and counts for yeasts from YMA (▲) represent the average of triplicate samples with corresponding standard errors. Counts from YMA were below the detection levels after day 1. Minimum detection level was 2.4 Log CFU/mL. Fermentation age axis is not presented to scale.