Bacterial Stressors in Minimally Processed Food

Bacterial Stressors in Minimally Processed Food

Stress responses are of particular importance to microorganisms, because their habitats are subjected to continual changes in temperature, osmotic pressure, and nutrients availability. Stressors (and stress factors), may be of chemical, physical, or biological nature. While stress to microorganisms...

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Bibliographic Details
Main Authors: Giuseppe Spano, Anna Gallone, Daniela Fiocco, Maria Luisa Amodio, Vittorio Capozzi
Format: Article
Language:English
Published: MDPI AG 2009-07-01
Series:International Journal of Molecular Sciences
Subjects:
stress
stressors
fresh cut
pathogens
Online Access:http://www.mdpi.com/1422-0067/10/7/3076/

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http://www.mdpi.com/1422-0067/10/7/3076/

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