Comparison of Chemical Sensitivity of Fresh and Long-Stored Heat Resistant Neosartorya fischeri Environmental Isolates Using BIOLOG Phenotype MicroArray System

Spoilage of heat processed food and beverage by heat resistant fungi (HRF) is a major problem for food industry in many countries. Neosartorya fischeri is the leading source of spoilage in thermally processed products. Its resistance to heat processing and toxigenicity makes studies about Neosartory...

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Detalles Bibliográficos
Autores principales: Panek, Jacek, Frąc, Magdalena, Bilińska-Wielgus, Nina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4729462/
https://www.ncbi.nlm.nih.gov/pubmed/26815302
http://dx.doi.org/10.1371/journal.pone.0147605

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4729462/
https://www.ncbi.nlm.nih.gov/pubmed/26815302
http://dx.doi.org/10.1371/journal.pone.0147605

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