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. 2022 Oct 13;13:929738. doi: 10.3389/fmicb.2022.929738

Figure 1.

Figure 1

Temperature (°C) (A), pH (B), and bacterial counts (CFU/mL) (C) during sauerkraut fermentations (mean and standard deviation n = 5 tanks for SK1 and SK2). The circles represent the percentage of bacterial strains isolated and identified at each time point.