Sublethal injury and Viable but Non-culturable (VBNC) state in microorganisms during preservation of food and biological materials by non-thermal processes

dc.bibliographicCitation.firstPage2773eng
dc.bibliographicCitation.journalTitleFrontiers in Microbiologyeng
dc.bibliographicCitation.lastPage703eng
dc.bibliographicCitation.volume9eng
dc.contributor.authorSchottroff, F.
dc.contributor.authorFröhling, A.
dc.contributor.authorZunabovic-Pichler, M.
dc.contributor.authorKrottenthaler, A.
dc.contributor.authorSchlüter, O.
dc.contributor.authorJäger, H.
dc.date.accessioned2020-07-13T11:01:16Z
dc.date.available2020-07-13T11:01:16Z
dc.date.issued2018
dc.description.abstractThe viable but non-culturable (VBNC) state, as well as sublethal injury of microorganisms pose a distinct threat to food safety, as the use of traditional, culture-based microbiological analyses might lead to an underestimation or a misinterpretation of the product's microbial status and recovery phenomena of microorganisms may occur. For thermal treatments, a large amount of data and experience is available and processes are designed accordingly. In case of innovative inactivation treatments, however, there are still several open points with relevance for the investigation of inactivation mechanisms as well as for the application and validation of the preservation processes. Thus, this paper presents a comprehensive compilation of non-thermal preservation technologies, i.e., high hydrostatic pressure (HHP), pulsed electric fields (PEFs), pulsed light (PL), and ultraviolet (UV) radiation, as well as cold plasma (CP) treatments. The basic technological principles and the cellular and molecular mechanisms of action are described. Based on this, appropriate analytical methods are outlined, i.e., direct viable count, staining, and molecular biological methods, in order to enable the differentiation between viable and dead cells, as well as the possible occurrence of an intermediate state. Finally, further research needs are outlined.eng
dc.description.fondsLeibniz_Fonds
dc.description.versionpublishedVersioneng
dc.identifier.urihttps://doi.org/10.34657/3506
dc.identifier.urihttps://oa.tib.eu/renate/handle/123456789/4877
dc.language.isoengeng
dc.publisherLausanne : Frontiers Media S. Aeng
dc.relation.doihttps://doi.org/10.3389/fmicb.2018.02773
dc.relation.issn1664-302X
dc.rights.licenseCC BY 4.0 Unportedeng
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/eng
dc.subject.ddc570eng
dc.subject.otherbiomaterialeng
dc.subject.othercompressioneng
dc.subject.otherdirect viable counteng
dc.subject.otherfood preservationeng
dc.subject.otherhydrostatic pressureeng
dc.subject.otherinjuryeng
dc.subject.otherListeria monocytogeneseng
dc.subject.othermelting temperatureeng
dc.subject.othermetabolismeng
dc.subject.othermicroorganismeng
dc.subject.othernonhumaneng
dc.subject.otherpasteurizationeng
dc.subject.otherpulsed electric fieldeng
dc.subject.otherRevieweng
dc.subject.otherstainingeng
dc.subject.othersublethal doseeng
dc.subject.otherultraviolet radiationeng
dc.subject.otherviable but non culturableeng
dc.subject.otherviable cell counteng
dc.subject.otherCold plasma (CP)eng
dc.subject.otherFlow cytometryeng
dc.subject.otherHigh hydrostatic pressure (HHP)eng
dc.subject.otherPulsed electric fields (PEFs)eng
dc.subject.otherPulsed light (PL)eng
dc.subject.otherSublethal injuryeng
dc.subject.otherUltraviolet (UV) radiationeng
dc.subject.otherViable but non-culturable (VBNC)eng
dc.titleSublethal injury and Viable but Non-culturable (VBNC) state in microorganisms during preservation of food and biological materials by non-thermal processeseng
dc.typeArticleeng
dc.typeTexteng
tib.accessRightsopenAccesseng
wgl.contributorATBeng
wgl.subjectBiowissenschaften/Biologieeng
wgl.typeZeitschriftenartikeleng
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