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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 3.

Figure 3

Lactic acid bacteria counts during yacon fermentation. Counts obtained from MRS agar plates incubated at 30 °C (◆) and 37 °C (■) under anaerobic conditions, represent the average of triplicate samples with corresponding standard errors. Fermentation age axis was not drawn to scale.