Viable but nonculturable (VBNC) state, an underestimated and controversial microbial survival strategy
Junyan Liu1,2, Liang Yang3, Birthe Veno Kjellerup4, Zhenbo Xu5,6
1College of Light Industry and Food Science, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
2Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
3School of Medicine, Southern University of Science and Technology, Shenzhen 518055, China
4Department of Civil and Environmental Engineering, University of Maryland, College Park, MD, 20742, USA
5School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
6Department of Laboratory Medicine, The Second Affiliated Hospital of Shantou University Medical College, Shantou, China
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Trends in Microbiology
Tập 31
1013-1023
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