International Journal of Microbiology / 2009 / Article / Fig 2

Research Article

Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese

Figure 2

Counts of STEC strains during the cheese manufacture. AR2: 3 AR STEC strains, AS2: 3 NAR STEC strains, ARSSb2: 1 AR and 2 NAR STEC strains, ASRRa2: 2 AR and 1 NAR STEC strains. AR strains: black lines, symbols: , , × . NAR strains: grey lines, symbols: , , . Step 1: milk prior to maturation, Step 3: cheese at moulding stage, Step 5: cheese after drying, Step 7: cheese at the end of ripening (20 days).

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