Recovery Estimation of Dried Foodborne Pathogens Is Directly Related to Rehydration Kinetics

Drying is a common process which is used to preserve food products and technological microorganisms, but which is deleterious for the cells. The aim of this study is to differentiate the effects of drying alone from the effects of the successive and necessary rehydration. Rehydration of dried bacter...

Descripción completa

Detalles Bibliográficos
Autores principales: Lang, Emilie, Zoz, Fiona, Iaconelli, Cyril, Guyot, Stéphane, Alvarez-Martin, Pablo, Beney, Laurent, Perrier-Cornet, Jean-Marie, Gervais, Patrick
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/PMC4975418/
https://www.ncbi.nlm.nih.gov/pubmed/27494169
http://dx.doi.org/10.1371/journal.pone.0160844

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4975418/
https://www.ncbi.nlm.nih.gov/pubmed/27494169
http://dx.doi.org/10.1371/journal.pone.0160844

Ejemplares similares