Bacillus cereus fatty acids during growth at different temperatures

This data set presents changes all along growth in fatty acids of three strains of the foodborne pathogenic bacteria Bacillus cereus, two mesophilic (ATCC 14579 and ATCC 10876) and one psychrotrophic (MM3). Each strain was grown at cold and optimal temperatures and fatty acids were analyzed all along growth, during lag, exponential and stationary phases. Fatty acids are expressed as relative abundance in percent of the total fatty acids
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