Exposure of Salmonella enterica Serovar Typhimurium to Three Humectants Used in the Food Industry Induces Different Osmoadaptation Systems

Common salt (NaCl) is frequently used by the food industry to add flavor and to act as a humectant in order to reduce the water content of a food product. The improved health awareness of consumers is leading to a demand for food products with reduced salt content; thus, manufacturers require altern...

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Detalles Bibliográficos
Autores principales: Finn, Sarah, Rogers, Lisa, Händler, Kristian, McClure, Peter, Amézquita, Alejandro, Hinton, Jay C. D., Fanning, Séamus
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2015
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4561688/
https://www.ncbi.nlm.nih.gov/pubmed/26209672
http://dx.doi.org/10.1128/AEM.01379-15

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4561688/
https://www.ncbi.nlm.nih.gov/pubmed/26209672
http://dx.doi.org/10.1128/AEM.01379-15

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