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Fig. 1 | Annals of Microbiology

Fig. 1

From: “Memorized” modifications on Listeria monocytogenes’ membrane lipids and fatty acid profile after its survival on soft white feta-type cheese

Fig. 1

Listeria monocytogenes counts in feta-type cheese samples during manufacture and storage at 5 °C. Cheese samples were prepared from milk inoculated with L. monocytogenes cells previously grown in brain-heart infusion broth (BHI) at 30 °C under optimal conditions (pCO, filled circles), at pH 5.5 due to addition of lactic acid, (pLA, open diamonds), or in presence of benzalkonium chloride 2.5 mg L−1 (pBC, open circles). For details on the culture conditions see Culture preparation for inoculation of milk section

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Annals of Microbiology

ISSN: 1869-2044

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