FIG. 4.

Percentages of strains isolated from zucchini purées in this study (A) and from six types of vegetable purées in two previous independent experiments (B and C) after storage at 4°C for 21 days, at 10°C for 21 days, and at 20°C for 5 to 14 days that were identified as Paenibacillus spp., B. licheniformis/B. subtilis (clusters II and III), B. macroides/B. maroccanus (cluster V), B. cereus (cluster VII), or related to B. sphaericus (cluster IV) or were in the B. pumilus cluster or the remaining minor cluster (other). The numbers associated with bars represent the absolute number of strains isolated for each bacterial group.