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Fig. 4 | Annals of Microbiology

Fig. 4

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

Fig. 4

Ratios of branched (br) chain fatty acids C15:0 to C17:0, (br-C15:0/br-C17:0), of total BCFA to total SCFA (∑BCFA/∑SCFA), of total unSCFA to total sSCFA (∑unSCFA/∑sSCFA) and of iso to anteiso BCFA (iso/anteiso) for cells before inoculation and for cultures derived from bacteria extracted from cheese samples 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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