Industrial and Host Associated Stress Responses in Food Microbes. Implications for Food Technology and Food Safety

• Հիմնական հեղինակ: Lorena Ruiz (auth)
• Այլ հեղինակներ: Michael G. G (auth), Abram Aertsen (auth), Christophe Nguyen-The (auth), Avelino Alvarez-Ordonez (auth)
• Ձևաչափ: Էլեկտրոնային Գրքի գլուխ
• Լեզու: անգլերեն
• Հրապարակվել է: Frontiers Media SA 2017
• Շարք: Frontiers Research Topics
• Խորագրեր: Microbiology (non-medical); food safety; stress response; pathogens; spoilage bacteria; bacterial stress response; food quality; food microbiology; food preservation
• Առցանց հասանելիություն: DOAB: download the publication; DOAB: description of the publication

Throughout the food processing chain and after ingestion by the host, food associated bacteria have to cope with a range of stress factors such as thermal and/or non-thermal inactivation treatments, refrigeration temperatures, freeze-drying, high osmolarity, acid pH in the stomach or presence of bil...