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Figure 1 | BMC Research Notes

Figure 1

From: Media acidification by Escherichia coli in the presence of cranberry juice

Figure 1

Media 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.

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