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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...

Deskribapen osoa

Gorde:
Egile Nagusiak: 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
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: MDPI AG 2020-01-01
Saila:Foods
Gaiak:
<i>clostridium</i>
logistic regression
acid-adapted strains
predictive models
table olives
fermented vegetables
Sarrera elektronikoa:https://www.mdpi.com/2304-8158/9/2/127
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