Lag phase of Salmonella enterica under osmotic stress conditions

Applied and Environmental Microbiology

Volumn 77, Issue 5, 2011, Pages 1758-1762

  Zhou, K ^a,b   George, S M ^b   Metris A ^b   Li, P L ^a   Baranyi, J ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BIAS FACTOR; FOOD INDUSTRIES; LAG PHASE; LAG-TIME; MAXIMUM SPECIFIC GROWTH RATES; OSMOPROTECTANTS; OSMOTIC STRESS; SAFETY STANDARD; SALMONELLA ENTERICA; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; SALT CONCENTRATION; THEORETICAL BASIS; WATER ACTIVITY;

ACCIDENT PREVENTION; ALGEBRA; POPULATION STATISTICS; SALMONELLA;

FOOD SAFETY;

SODIUM CHLORIDE;

BACTERIUM; FOOD INDUSTRY; GROWTH; GROWTH RATE; NUMERICAL MODEL; OSMOSIS; SALT; SUBPOPULATION; SURVIVAL;

ARTICLE; CHEMISTRY; CULTURE MEDIUM; GROWTH, DEVELOPMENT AND AGING; METABOLISM; OSMOTIC PRESSURE; PHYSIOLOGICAL STRESS; PHYSIOLOGY; SALMONELLA TYPHIMURIUM; TIME;

CULTURE MEDIA; OSMOTIC PRESSURE; SALMONELLA TYPHIMURIUM; SODIUM CHLORIDE; STRESS, PHYSIOLOGICAL; TIME FACTORS;

SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM;

EID: 79953173616     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.02629-10     Document Type: Article

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