Heat Tolerance of Wildtype <i>Salmonella</i> Tennessee and Its Knock-Off Mutants in Peanut Butter and Peanut Spread
<i>Salmonella enterica</i> from low-moisture food has been found to have a higher thermal tolerance than from high-moisture food. However, the molecular mechanism underlying the association of thermal tolerance of this pathogen with low-moisture foods, such as peanut butter and peanut spread, has no...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2026-01-01
|
| Schriftenreihe: | Microbiology Research |
| Schlagworte: | |
| Online-Zugang: | https://www.mdpi.com/2036-7481/17/1/13 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|