Additional file 6: of Interrelation between Tween and the membrane properties and high pressure tolerance of Lactobacillus plantarum Dominik Reitermayer Thomas Kafka Christian Lenz Rudi Vogel 10.6084/m9.figshare.6814040.v1 https://springernature.figshare.com/articles/journal_contribution/Additional_file_6_of_Interrelation_between_Tween_and_the_membrane_properties_and_high_pressure_tolerance_of_Lactobacillus_plantarum/6814040 Figure S3. L. plantarum grown in mMRS- and stained with PI after HHP treatment or heat inactivation. (DOCX 176 kb) 2018-07-13 05:00:00 HHP High hydrostatic pressure inactivation Pasteurization Polysorbate 80 Tween Emulsifier Food additive E 433 Lactobacilli Lactobacillus plantarum Food spoilage Cytoplasmic membrane Fatty acids Oleic acid