Figure 1From: Media acidification by Escherichia coli in the presence of cranberry juiceMedia pH. The pH of all media was initially 7.4. The final pH of cultures in cranberry juice spiked media (10%, circle) decreases over the first 6 batch cultures (~60 generations) levelling off to a value of 5.0. No decrease in pH occurs for cells grown in LB broth (triangle) or PAC-spiked LB broth (0.05 mg/mL, square). Where not visible, error bars are contained within the point.Back to article page