Corrigendum: Quantifying the Responses of Three Bacillus cereus Strains in Isothermal Conditions and During Spray Drying of Different Carrier Agents

Affiliations

¹ Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.
² Laboratory of Biotechnology (Labio), Metrology Applied to Life Science Division - National Institute of Metrology, Quality and Technology (Inmetro), Duque de Caxias, Brazil.
³ Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.

Published Erratum

Verônica O Alvarenga et al. Front Microbiol. 2018.

. 2018 Nov 28:9:2876.

doi: 10.3389/fmicb.2018.02876. eCollection 2018.

¹ Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.
² Laboratory of Biotechnology (Labio), Metrology Applied to Life Science Division - National Institute of Metrology, Quality and Technology (Inmetro), Duque de Caxias, Brazil.
³ Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.

Abstract

[This corrects the article on p. 1113 in vol. 9, PMID: 29904375.].

Keywords: dairy products; dried foods; foodborne pathogens; low water activity; milk; sporeforming bacteria; spores; thermal processing.

Quantifying the Responses of Three Bacillus cereus Strains in Isothermal Conditions and During Spray Drying of Different Carrier Agents.
Alvarenga VO, Campagnollo FB, Pia AKR, Conceição DA, Abud Y, Sant'Anna C, Hubinger MD, Sant'Ana AS. Alvarenga VO, et al. Front Microbiol. 2018 May 29;9:1113. doi: 10.3389/fmicb.2018.01113. eCollection 2018. Front Microbiol. 2018. PMID: 29904375 Free PMC article.