Bacillus thermoamylovorans Spores with Very-High-Level Heat Resistance Germinate Poorly in Rich Medium despite the Presence of ger Clusters but Efficiently upon Exposure to Calcium-Dipicolinic Acid

High-level heat resistance of spores of Bacillus thermoamylovorans poses challenges to the food industry, as industrial sterilization processes may not inactivate such spores, resulting in food spoilage upon germination and outgrowth. In this study, the germination and heat resistance properties of...

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Detalhes bibliográficos
Publicado no:Appl Environ Microbiol
Main Authors: Berendsen, Erwin M., Krawczyk, Antonina O., Klaus, Verena, de Jong, Anne, Boekhorst, Jos, Eijlander, Robyn T., Kuipers, Oscar P., Wells-Bennik, Marjon H. J.
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2015
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4616951/
https://ncbi.nlm.nih.gov/pubmed/26341201
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01993-15
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