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Fig. 5 | Biotechnology for Biofuels and Bioproducts

Fig. 5

From: Cheese-whey permeate improves the fitness of Escherichia coli cells during recombinant protein production

Fig. 5

Micro-FTIR analysis of GFP-producing cells. A Micro-FTIR analysis of protein secondary structure modifications investigated in the 1700–1580 cm−1 spectral range. Second derivative spectra were obtained by averaging at least 4 spectra for each condition. B Intensity ratio between the peak of β-sheet (1634 cm−1) and that of α-helix (1658 cm−1) secondary structures. C Micro-FTIR analysis of lipids modifications investigated in the 3000–2805 cm−1. Second derivative spectra were obtained by averaging at least 4 spectra for each condition. D Intensity ratio between the peaks of CH2 stretching (2922 + 2852 cm−1) and those of CH3 stretching (2960 + 2874 cm−1). All experiments were performed in triplicate and the shadowed area (A, C) and error bars (B, D) refer to the standard deviation of the data (n = 12)

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