Figure 5. Diameters of the zones of inhibition (mean + standard error) of the three bacterial strains with respect to the three types of vinegars tested. Values with different letters are significantly different (P<0.05).

From

Characterization, Antioxidant, and Antibacterial Activity of Vinegar Resulting from the Natural Fermentation of Two Varieties of Apple: Gala Royal and Golden Delicious

MIKOU Karima

Journal of Food and Nutrition Research. 2025, 13(7), 246-255 doi:10.12691/jfnr-13-7-3