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Fig. 2 | Annals of Microbiology

Fig. 2

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

Fig. 2

Mean concentration [± standard deviation (whiskers)] of fatty acids (x-axis) in L. monocytogenes membrane lipids in cells grown before inoculation under optimal conditions (pCO), in the presence of benzalkonium chloride (pBC), or at pH 5.5 (pLA) and after being extracted from cells derived from bacteria extracted from cheese samples (series CO, BC, and LA; see footnote Table 1). The extraction was performed at 24 h (CO1, BC1, LA1), at 30 days (CO2, BC2, LA2), and at 60 days (CO3, BC3, LA3) after cheese production

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Annals of Microbiology

ISSN: 1869-2044

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