The effects and cell phenotype changes in Escherichia coli O157:H7 induced into VBNC state by l-malic acid at low temperature

Author:

Zhang Zequn,Shi Yicong,Cui Tianlin,Mu Kangyi,Chen Fang,Liao Xiaojun,Dong Li,Hu Xiaosong

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Reference51 articles.

1. Citric acid can force Staphylococcus aureus into viable but nonculturable state and its characteristics;Bai;International Journal of Food Microbiology,2019

2. Induction of viable but nonculturable Escherichia coli O157:H7 by high pressure CO2 and its characteristics;Battista;PLoS One,2013

3. Functional heterogeneity of RpoS in stress tolerance of enterohemorrhagic Escherichia coli strains;Bhagwat;Applied and Environmental Microbiology,2006

4. Involvement of rpoS in the survival of Escherichia coli in the viable but non-culturable state;Boaretti;Environmental Microbiology,2003

5. Induction of Escherichia coli into a VBNC state through chlorination/chloramination and differences in characteristics of the bacterium between states;Chen;Water Research,2018

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