Assessment of viability of microorganisms employing fluorescence techniques

International Journal of Food Microbiology

Volumn 55, Issue 1-3, 2000, Pages 193-200

  Breeuwer, P ^a   Abee, T ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Fluorescence techniques; Intracellular pH; Membrane integrity; Microorganisms; Respiration; Viability

Indexed keywords

CARBOXYFLUORESCEIN; CONGO RED; DYE; FLUORESCEIN DIACETATE; FLUORESCENT DYE; FLUOROCHROME; FORMAZAN; METHYLENE BLUE; RHODAMINE 123; TETRAZOLIUM; YOGHURT;

BACTERIAL GROWTH; BACTERIAL MEMBRANE; BEVERAGE; CELL PH; CELL RESPIRATION; CELL VIABILITY; CONFERENCE PAPER; ENZYME ACTIVITY; FLUORESCENCE; MEMBRANE POTENTIAL; MICROORGANISM; NONHUMAN; SALMONELLA TYPHIMURIUM; STRESS;

BACTERIA; CELL MEMBRANE; FLUORESCENT DYES; HYDROGEN-ION CONCENTRATION; MEMBRANE POTENTIALS;

EID: 0034630406     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00163-X     Document Type: Conference Paper

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