Figure 3.

Heat map representing the inhibitory effect of lactic and/or acetic acids against C. albicans, C. glabrata BG2 and C. glabrata CBS138 in MM medium (at pH 4). To assess an eventual synergistic effect of lactic and acetic acids in determining growth inhibition of Candida spp. growth of the different strains in MM medium (at pH4) in the presence of different concentrations of these organic acids was assessed based on the OD600nm after 24 h of incubation in the presence of the acids, which was used to build the heat-map depicted.