Figure 5 | Scientific Reports

Figure 5

From: Unravelling the impact of fat content on the microbial dynamics and spatial distribution of foodborne bacteria in tri-phasic viscoelastic 3D models

Figure 5

CLSM images of meat products: (a) liver paté (30% fat), (b) sausage (19% fat) and (c) smooth sausage (18% fat), and of dairy products: (d) low fat Philadelphia (2.5% fat), (e) Philadelphia (3.5% fat), (f) camembert (20% fat) and (g) mascarpone (42% fat). All samples were stained with 0.01% Rhodamine B (protein phase) and in green with 0.1% BodiPy (fat phase). All z-stack images were taken with a 10× magnification.

Back to article page