Effects of LAB on the survival and growth of some food-borne pathogens 145
Ped. Pentosaceus1 was efficient in maintaining low pH throughout. However,
Lb. plantarum1 and the mixed starter cultures were not as effective as Ped. Pentosaceus1
alone in maintaining the low pH
Figure 2 Changes in counts of (a) S. Typhimurium DT104 and (b) pH during wakalim
fermentation in the absence of starter culture (♦), and when co-cultured with pure
culture of Lb. plantarum1 (■), Ped. Pentosaceus1 (▲) and mixed culture of
Lb. plantarum1 and Ped. Pentosaceus1 (×)