Fig. 6From: Antimicrobial property of recombinant Lactolisterin BU in vitro and its initial application in pork refrigerated storageCounts of microorganisms in fresh meat during storage at 4 ℃. Total viable count (TVC) (A), Staphylococcus spp. (B), Escherichia spp. (C), and Listeria spp. (D) of pork samples treated with various concentrations of rLactolisterin BU during storage. Different letters represent significant difference (P < 0.05)Back to article page