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Additional file 6: of Interrelation between Tween and the membrane properties and high pressure tolerance of Lactobacillus plantarum

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posted on 2018-07-13, 05:00 authored by Dominik Reitermayer, Thomas Kafka, Christian Lenz, Rudi Vogel
Figure S3. L. plantarum grown in mMRS- and stained with PI after HHP treatment or heat inactivation. (DOCX 176 kb)

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German Ministry of Economics

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    BMC Microbiology

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    HHPHigh hydrostatic pressure inactivationPasteurizationPolysorbate 80TweenEmulsifierFood additive E 433LactobacilliLactobacillus plantarumFood spoilageCytoplasmic membraneFatty acidsOleic acid

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