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. 2021 Feb 26;87(6):e02546-20. doi: 10.1128/AEM.02546-20

FIG 9.

FIG 9

Prediction of cell density of Lactobacillus sakei. (A) The cell density of L. sakei in brewery C was calculated using the constant values obtained from analyzing strain MGMB29. (B) The cell density of L. sakei in brewery D was calculated using constant values obtained from analyzing strain MGMA2-1. The conditions (temperature and pH) used for prediction in each sake brewery are shown in the lower diagram.