Influence of Acid Adaptation on the Probability of Germination of <i>Clostridium sporogenes</i> Spores Against pH, NaCl and Time

The <i>Clostridium</i> sp. is a large group of spore-forming, facultative or strictly anaerobic, Gram-positive bacteria that can produce food poisoning. The table olive industry is demanding alternative formulations to respond to market demand for the reduction of acidity and salt contents in final...

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Autors principals:	Antonio Valero, Elena Olague, Eduardo Medina-Pradas, Antonio Garrido-Fernández, Verónica Romero-Gil, María Jesús Cantalejo, Rosa María García-Gimeno, Fernando Pérez-Rodríguez, Guiomar Denisse Posada-Izquierdo, Francisco Noé Arroyo-López
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2020-01-01
Col·lecció:	Foods
Matèries:	<i>clostridium</i> logistic regression acid-adapted strains predictive models table olives fermented vegetables
Accés en línia:	https://www.mdpi.com/2304-8158/9/2/127
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