Study on spoilage capability and VBNC state formation and recovery of Lactobacillus plantarum

Microbial Pathogenesis

Volumn 110, Issue , 2017, Pages 257-261

  Liu, Junyan ^a,b   Li, Lin ^a,c   Li, Bing ^a,c   Peters, Brian M ^b   Deng, Yang ^a   Xu, Zhenbo ^a,c,d   Shirtliff, Mark E ^d  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY OF TENNESSEE HEALTH SCIENCE CENTER   (United States)

^c Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety   (China)

^d UNIVERSITY OF MARYLAND DENTAL SCHOOL   (United States)

Author keywords

Lactobacillus plantarum; Spoilage capability; Viable but nonculturable state

Indexed keywords

CARBOXYLIC ACID; CATALASE;

ACRIDINE ORANGE DIRECT COUNTING; AGAR MEDIUM; ANALYTIC METHOD; ARTICLE; BACTERIAL CELL; BACTERIAL PHENOMENA AND FUNCTIONS; BACTERIAL VIABILITY; BACTERIUM CULTURE; BEER; CELL COUNT; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FOOD SPOILAGE; INCUBATION TIME; LACTOBACILLUS PLANTARUM; LOW TEMPERATURE; MRS AGAR PLATE COUNTING; NONHUMAN; PRIORITY JOURNAL; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; VIABLE BUT NONCULTURABLE STATE; CELL CULTURE TECHNIQUE; CHEMISTRY; COLD; CULTURE MEDIUM; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSIOLOGY;

BEER; CATALASE; COLD TEMPERATURE; CULTURE MEDIA; CULTURE TECHNIQUES; FOOD MICROBIOLOGY; LACTOBACILLUS PLANTARUM; MICROBIAL VIABILITY;

EID: 85021885328     PISSN: 08824010     EISSN: 10961208     Source Type: Journal    
DOI: 10.1016/j.micpath.2017.06.044     Document Type: Article

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