Fig. 6

Sensory analysis of lacto-fermented cucumber after fermentation period. Control: without bacterial inocula with 4% (w/v) NaCl, pH 4; A: L. plantarum NPL 1258 with 4% (w/v) NaCl, pH 4; B: L. plantarum NPL 1258 with 4% (w/v) NaCl, 0.2% inulin, pH 4; C: P. pentosaceus NPL 1264 with 4% (w/v) NaCl, pH 4; D: P. pentosaceus NPL 1264 with 4% (w/v) NaCl, 0.2% inulin, pH 4; E: L. plantarum NPL 1258 and P. pentosaceus NPL 1264 with 4% (w/v) NaCl, pH 4; F: L. plantarum NPL 1258 and P. pentosaceus NPL 1264 with 4% (w/v) NaCl, 0.2% inulin, pH 4. Results are means of three independent experiments with three repetitions ± SD, n = 3