Fig. 2From: 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 in MRS broth (Oxoid) after 12, 24 and 36 h of incubation at 21, 30, and 37 °CBack to article page