Figure 1: Long-term survival of B. subtilis spores in ethanol. Assessment of viability of B. subtilis spores after exposure to ethanol. Data are reported as logarithmic reduction factors RF = lg N0 – lg Na, where N0 is cfu/ml of control (water) and Na is cfu/ml in sample after exposure to the respective ethanol concentration at indicated contact times. The experiments were reproduced three times and data are given as mean values. Error bars represent standard deviations.