Figure 3. Inhibition of Escherichia coli ATCC 25922 (A, D), Salmonella enteritidis 155A (B, C) 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