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From

Inhibitory Activity of Lactobacillus plantarum Strains from Akamu - A Nigerian Fermented Maize Food against Escherichia coli

Patience C. Obinna-Echem

American Journal of Food Science and Technology. 2015, 3(5), 118-125 doi:10.12691/ajfst-3-5-1
  • Figure 1. pH of sterile ground maize slurries fermented by co-inoculation of L. plantarum strains (NGL5, NGL7 and LpTx) and E. coli NCTC 11560 at 22 and 30°C
  • Figure 2. Titratable acidity (TA) (g L-1) of sterile ground maize slurries fermented by co-inoculation of L. plantarum strains (NGL5, NGL7 and LpTx) and E. coli NCTC 11560 at 22 and 30°C
  • Figure 3. Viable counts with the fitted sigmoid curve for the L. plantarum strains (NGL5, NGL7 and LpTx) in the co-inoculation fermentation with E. coli NCTC 11560 at 22 and 30°C
  • Figure 4. E. coli NCTC 11560 counts in the co-inoculation fermentation with L. plantarum strains (NGL5, NGL7 and LpTx) at 22 and 30°C
  • Figure 5. Viable counts with the fitted sigmoid curve for the death of E. coli NCTC 11560 at 22°C in the 24 h L. plantarum strains (NGL5, NGL7 and LpTx) fermented maize slurries (No significant (p≤0.05) change in the control to fit a sigmoid curve)
  • Figure 6. Viable counts with the fitted sigmoid curve for the death of E. coli NCTC 11560 at 30°C in the 24 h L. plantarum strains (NGL5, NGL7 and LpTx) fermented maize slurries (No significant (p≤0.05) change in the control to fit a sigmoid curve)