Sublethal Injury and Viable but Non-culturable (VBNC) State in Microorganisms During Preservation of Food and Biological Materials by Non-thermal Processes

The viable but non-culturable (VBNC) state, as well as sublethal injury of microorganisms pose a distinct threat to food safety, as the use of traditional, culture-based microbiological analyses might lead to an underestimation or a misinterpretation of the product’s microbial status and recovery ph...

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Detalles Bibliográficos
Autores principales: Schottroff, Felix, Fröhling, Antje, Zunabovic-Pichler, Marija, Krottenthaler, Anna, Schlüter, Oliver, Jäger, Henry
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6255932/
https://www.ncbi.nlm.nih.gov/pubmed/30515140
http://dx.doi.org/10.3389/fmicb.2018.02773

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6255932/
https://www.ncbi.nlm.nih.gov/pubmed/30515140
http://dx.doi.org/10.3389/fmicb.2018.02773

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