Corrigendum to “Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese” (Food Microbiology (2018) 69 (219–231), (S0740002017303301) (10.1016/j.fm.2017.08.015));Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese

Food Microbiology

Volumn 69, Issue , 2018, Pages 219-231

  Hickey, C D ^a,b   Fallico, V ^a   Wilkinson, M G ^b   Sheehan, J J ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

Flow cytometry; Membrane integrity; Osmotic pressure; Salt concentration; Starter viability

Indexed keywords

SODIUM CHLORIDE;

ANALYSIS; CHEESE; GROWTH, DEVELOPMENT AND AGING; HEAT; LACTOBACILLUS HELVETICUS; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; OXIDATIVE STRESS; STREPTOCOCCUS THERMOPHILUS;

CHEESE; HOT TEMPERATURE; LACTOBACILLUS HELVETICUS; MICROBIAL VIABILITY; OXIDATIVE STRESS; SODIUM CHLORIDE; STREPTOCOCCUS THERMOPHILUS;

EID: 85028511247     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2018.02.012     Document Type: Erratum

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