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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Detaylı Bibliyografya
Yayımlandı:Appl Environ Microbiol
Asıl Yazarlar: Finn, Sarah, Rogers, Lisa, Händler, Kristian, McClure, Peter, Amézquita, Alejandro, Hinton, Jay C. D., Fanning, Séamus
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: American Society for Microbiology 2015
Konular:
Food Microbiology
Online Erişim: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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