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.