Exposure of Salmonella enterica Serovar Typhimurium to Three Humectants Used in the Food Industry Induces Different Osmoadaptation Systems

Common salt (NaCl) is frequently used by the food industry to add flavor and to act as a humectant in order to reduce the water content of a food product. The improved health awareness of consumers is leading to a demand for food products with reduced salt content; thus, manufacturers require altern...

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Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Appl Environ Microbiol
Egile Nagusiak: Finn, Sarah, Rogers, Lisa, Händler, Kristian, McClure, Peter, Amézquita, Alejandro, Hinton, Jay C. D., Fanning, Séamus
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: American Society for Microbiology 2015
Gaiak:
Food Microbiology
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC4561688/
https://ncbi.nlm.nih.gov/pubmed/26209672
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01379-15
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