Fig. 2From: Screening of lactic starter from Tunisian fermented vegetables and application for the improvement of caper (Capparis spinosa) fermentation through an experimental factorial designpH (a), total mesophilic aerobic bacteria count TMAB (b), and lactic acid bacteria count LAB (c) after 1 week (â– ) and 1 month (â–¡) of caper fermentation; A, B, C, D, E, F, G, and H represent the means of two successive runs, T represent the control vatBack to article page