Survival of Coliform Bacteria in Virgin Olive Oil

Figure 2

SDS-PAGE of protein crude extract from cells of E. coli stored one month in olive oil with different phenolic compounds concentration. 1, SDS-PAGE of total proteins from untreated E. coli (control). 2, 3, SDS-PAGE of total proteins from E. coli stored in olive oil samples with low total polar phenols concentration equal to 28 mg caffeic acid equivalent per kg. 4, 5, 6, SDS- PAGE of total proteins from E. coli stored in olive oil samples with high polar phenols content equal to 372 mg caffeic acid equivalent per kg. St, molecular standard weigh (kDa). The arrows indicate the differences between the SDS-PAGE of protein from E. coli stored in olive oil compared to the control.