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