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. 2021 Sep 28;12:713513. doi: 10.3389/fmicb.2021.713513

FIGURE 1.

FIGURE 1

pH values and total volatile basic nitrogen (TVB-N) of bacon inoculated with potential spoilage bacteria, during refrigerated storage. The error bars were derived from the standard deviation between replicates (n = 3). CK, Control; P2, Staphylococcus xylosus; P6, Leuconostoc mesenteroides; P9, Carnobacterium maltaromaticum; P16, Leuconostoc gelidum; P20, Serratia liquefaciens; Pm, The five strains in combination.