Fig. 1From: Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS mediumLevels of bacteriocins SD1 (a), SD2 (b), SD3 (c) and SD4 (d) produced against Listeria monocytogenes 211 after 12, 24 and 36 h of incubation at 30 °C in cheese whey at 5 % w/v (black histograms) and 10 % w/v (grey histograms)Back to article page