Fig. 2.

Microbial competition under co-culturing conditions of C. amphilecti KMM 296 together with the foodborne bacterial strains for 96 h in the liquid medium containing (g/L): bacto peptone – 2.0 g, casein hydrolyzate – 2.0 g, bacto yeast extract – 2.0 g, dextrin – 1.0 g, KH₂PO₄ – 0.02 g, MgSO₄×7H₂O – 0.005 g, natural sea water – 500 ml, distilled water – 500 ml, pH – 7.0. Bacterial isolate numbers are on the axis X. Cell number quantified in CFU mL⁻¹ are on the axis Y. Row 1 – cell number of C. amphilecti KMM 296 from co-culturing mixes (n.15 – control sample of C. amphilecti KMM 296 culturing alone in the same conditions); Row 2 – cell number of the foodborne bacterial isolates from co-culturing mixes; Row 3 – cell number of the foodborne bacterial isolates culturing alone in the same conditions.