Biofilms from a Food Microbiology Perspective: Structures, Functions and Control Strategies
Materials and equipment in food processing industries are colonized by surface-associated microbial communities called biofilms. In these biostructures microorganisms are embedded in a complex organic matrix composed essentially of polysaccharides, nucleic acids and proteins. This organic shield con...
Saved in:
Main Author: | Romain Briandet (auth) |
---|---|
Other Authors: | Avelino Alvarez-Ordonez (auth) |
Format: | Electronic Book Chapter |
Language: | English |
Published: |
Frontiers Media SA
2017
|
Series: | Frontiers Research Topics
|
Subjects: | |
Online Access: | DOAB: download the publication DOAB: description of the publication |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Application of Nanotechnology in Food Science and Food Microbiology
by: Han-Seung Shin
Published: (2018) -
Biological Hazards in Food
by: Rosanna Tofalo
Published: (2017) -
The Role of Biofilms in the Development and Dissemination of Microbial Resistance within the Food Industry
Published: (2020) -
Phage Therapy: Past; Present and Future
by: Stephen T. Abedon
Published: (2017) -
A Multidisciplinary Look at Stenotrophomonas maltophilia: An Emerging Multi-Drug-Resistant Global Opportunistic Pathogen
by: Joanna S. Brooke
Published: (2017)