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. 2023 Jan 11;12(2):340. doi: 10.3390/foods12020340

Figure 1.

Figure 1

LAB and yeast counts for each inoculated species and different inoculation protocol, in comparison with spontaneous fermentation (black): (A) L. fabifermentans at t0 (blue) and t0 + t48 (green), (B) F. rossiae at t0 (grey) and t0 + t48 (red), (C) co-culture at t0 + t48 (orange).