Phenotypic and Genotypic Responses of Foodborne Pathogens to Sublethal Concentrations of Lactic Acid and Sodium Chloride-Reference-Cited by-同舟云学术

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Phenotypic and Genotypic Responses of Foodborne Pathogens to Sublethal Concentrations of Lactic Acid and Sodium Chloride

Published:2024-08-01 Issue:8 Volume:30 Page:332-340
ISSN:1076-6294
Container-title:Microbial Drug Resistance
language:en
Short-container-title:Microbial Drug Resistance

Author:

Dawan Jirapat¹,Liao Xinyu²,Ding Tian²³,Ahn Juhee¹²^ORCID

Affiliation:

1. Department of Biomedical Science, Kangwon National University, Chuncheon, Republic of Korea.

2. Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, China.

3. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China.

Publisher

Mary Ann Liebert Inc

Link

https://www.liebertpub.com/doi/pdf/10.1089/mdr.2024.0044

Reference43 articles.

1. Bacterial Persister-Cells and Spores in the Food Chain: Their Potential Inactivation by Antimicrobial Peptides (AMPs)

2. Recent developments in applications of lactic acid bacteria against mycotoxin production and fungal contamination

3. Antimicrobial properties of salt (NaCl) used for the preservation of natural casings

4. Relationship between membrane fatty acid composition and heat resistance of acid and cold stressed Salmonella senftenberg CECT 4384

5. Acid adaptation induces cross-protection against environmental stresses in Salmonella typhimurium

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