Figure 2. Inhibition of Aspergillus M2 (A, C), Aspergillus M3 (B, D) by Lactobacillus casei and Pediococcus acidilactici and variation of acidity during fermentation of the Digue

From

Improvement of Sanitary Quality of the Digue by Use of Lactic Starters

Tchikoua Roger, Ezo’o Ezo’o J.D, Essia Ngang J.J

American Journal of Microbiological Research. 2022, 10(1), 6-16 doi:10.12691/ajmr-10-1-2