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...
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| Auteurs principaux: | , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI AG
2026-01-01
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| Collection: | Microbiology Research |
| Sujets: | |
| Accès en ligne: | https://www.mdpi.com/2036-7481/17/1/13 |
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