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. 2018 Jul 31;9:1712. doi: 10.3389/fmicb.2018.01712

FIGURE 1.

FIGURE 1

Comparison of spoilage capabilities of sterile fish juice inoculated with different bacteria (Q1–Q4, N1–N4, and C1–C4) during the storage at 4°C. (A) Total viable count, (B) sensory score, and (C) total volatile base nitrogen (TVB-N). The error bars indicate standard deviation (±SD). Statistical significance was marked by the asterisk (* represents P < 0.05).