FIGURE 6.
Proteomic analysis of enzymes involved in purine/pyrimidine and ribose metabolism of five meat spoilage bacteria grown under different gas atmospheres. Data are based on three independent replicates. Proteins were classified as significantly regulated with p < 0.05 (Welch t-test). Colors indicate the effect of regulation with
log2(diff.) = 2,
log2 (diff.) = 3,
log2 (diff.) = 4,
log2 (diff.) = 5,
log2 (diff.) = 6 and
log2 (diff.) = 7 for upregulated proteins and
log2 (diff.) = 2,
log2 (diff.) = 3,
log2 (diff.) = 4,
log2 (diff.) = 5,
log2 (diff.) = 6,
log2 (diff.) = 7,
log2 (diff.) = 8 and
log2 (diff.) = 9 for downregulated proteins. ∗ Functional categories are based on NCBI annotation, TIGR annotation, SEED annotation, KEGG annotation, and own research.
