Recovery Estimation of Dried Foodborne Pathogens Is Directly Related to Rehydration Kinetics

Drying is a common process which is used to preserve food products and technological microorganisms, but which is deleterious for the cells. The aim of this study is to differentiate the effects of drying alone from the effects of the successive and necessary rehydration. Rehydration of dried bacter...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:PLoS One
Prif Awduron: Lang, Emilie, Zoz, Fiona, Iaconelli, Cyril, Guyot, Stéphane, Alvarez-Martin, Pablo, Beney, Laurent, Perrier-Cornet, Jean-Marie, Gervais, Patrick
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Public Library of Science 2016
Pynciau:
Research Article
Mynediad Ar-lein:https://ncbi.nlm.nih.gov/pmc/articles/PMC4975418/
https://ncbi.nlm.nih.gov/pubmed/27494169
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0160844
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