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. 2022 Jan 16;11(2):234. doi: 10.3390/foods11020234

Figure 2.

Figure 2

Tolerance of L. sakei LZ217 to different environmental stresses. (A) Different temperature (4 °C, 15 °C, 25 °C, 37 °C, and 42 °C), (B) different pHs (2.0, 3.0, 4.0, 5.0, and 6.0), (C) NaCl (3%, 6%, and 8%), and (D) ethanol (2.5%, 5%, and 10%). The growth was evaluated by measuring OD600 after 24 h of different incubation temperature. The survival rate was evaluated by plate count after 48 h of incubation at 37 °C.