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Editorial: Emerging Frontiers in the Formation of Viable but Non-culturable Microorganisms and Biofilms During Food Processing.社论：食品加工过程中活的非可培养微生物和生物膜形成的新兴前沿领域
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2
Editorial: Community series in emerging frontiers in the formation of viable but non-culturable microorganisms and biofilms during food processing, volume II.社论：《食品加工过程中活的非可培养微生物和生物膜形成的新兴前沿领域社区系列》第二卷
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本文引用的文献

1
How dead is dead? Viable but non-culturable versus persister cells.怎样才算真正死亡？可存活但不可培养的细胞与持留菌。
Environ Microbiol Rep. 2021 Jun;13(3):243-245. doi: 10.1111/1758-2229.12949. Epub 2021 Apr 26.
2
What do we mean by viability in terms of 'viable but non-culturable' cells?就“活的但不可培养的”细胞而言，我们所说的生存能力是什么意思？
Environ Microbiol Rep. 2021 Jun;13(3):248-252. doi: 10.1111/1758-2229.12953. Epub 2021 Apr 26.
3
Waiting for Godot: response to 'How dead is dead? Viable but non-culturable versus persister cells'.《等待戈多》：对“何为真正死亡？可存活但不可培养细胞与持留菌”的回应
Environ Microbiol Rep. 2021 Jun;13(3):246-247. doi: 10.1111/1758-2229.12951. Epub 2021 Apr 21.
4
Mostly dead and all dead: response to 'what do we mean by viability in terms of "viable but non-culturable cells"'.半死不活与完全死亡：对“就‘活的但不可培养细胞’而言，我们所说的生存能力是什么意思”的回应
Environ Microbiol Rep. 2021 Jun;13(3):253-254. doi: 10.1111/1758-2229.12952. Epub 2021 Apr 21.
5
'Viable but non-culturable cells' are dead.“有活力但不可培养的细胞”是死的。
Environ Microbiol. 2021 May;23(5):2335-2338. doi: 10.1111/1462-2920.15463. Epub 2021 Mar 24.
6
Survival and viability of nonculturableEscherichia coli andVibrio cholerae in the estuarine and marine environment.在河口和海洋环境中不可培养的大肠杆菌和霍乱弧菌的生存和活力。
Microb Ecol. 1982 Dec;8(4):313-23. doi: 10.1007/BF02010671.
7
Recent findings on the viable but nonculturable state in pathogenic bacteria.近期关于致病菌中活的但不可培养状态的发现。
FEMS Microbiol Rev. 2010 Jul;34(4):415-25. doi: 10.1111/j.1574-6976.2009.00200.x. Epub 2009 Nov 24.

Editorial: Emerging Frontiers in the Formation of Viable but Non-culturable Microorganisms and Biofilms During Food Processing.

作者信息

Xu Zhenbo, Deng Yang, Zhao Xihong, Hanh Nguyen Thi Thanh, Waisundara Viduranga Y

机构信息

Guangdong Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, China.

Department of Civil and Environmental Engineering, University of Maryland, College Park, MD, United States.

出版信息

Front Microbiol. 2021 Sep 8;12:726348. doi: 10.3389/fmicb.2021.726348. eCollection 2021.

DOI:10.3389/fmicb.2021.726348
PMID:34566930
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8455984/
Abstract
摘要