Figure 6.
Inactivation of C. perfringens in duck meat by endolysin LysCP28 after incubation for 72 h at 4 °C. Changes of C. perfringens viable counts (log CFU/g) after treatment: 500 µg/mL (), 100 µg/mL (
), 50 µg/mL (
), and 5 µg/mL (
) were recorded. Control samples of 103 CFU/g (
). Values correspond to the mean for three independent experiments.