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Fig. 3 | Annals of Microbiology

Fig. 3

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

Fig. 3

Mean concentration [and standard deviation (whiskers)] of fatty acid classes [branched chain fatty acids (BCFA), straight chain fatty acids (SCFA), saturated straight chain fatty acids (sSCFA), and unsaturated straight chain fatty acids (unSCFA)] 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 in cells from series CO, BC and LA (derived from cells extracted from cheese samples). 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 (see Fig. 2 caption for more details)

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Annals of Microbiology

ISSN: 1869-2044

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