Physiology of dairy-associated Bacillus spp. over a wide pH range

International Journal of Food Microbiology

Volumn 54, Issue 1-2, 2000, Pages 49-62

  Lindsay, D ^a   Brozel V S ^b   Mostert, J F ^a   Von Holy, A ^a  

^a UNIVERSITY OF THE WITWATERSRAND   (South Africa)

^b UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

Biofilms; Dairy associated Bacillus; pH; Physiology

Indexed keywords

ARTICLE; BACILLUS; BACILLUS CEREUS; BACILLUS LICHENIFORMIS; BACILLUS PUMILUS; BACILLUS SUBTILIS; BACTERIUM IDENTIFICATION; CELL ADHESION; FOOD CONTAMINATION; FOOD INDUSTRY; GROWTH RATE; HYDROPHOBICITY; PH; STRAIN DIFFERENCE; TEMPERATURE;

ANIMALS; BACILLUS; CATTLE; DAIRYING; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MILK; SOUTH AFRICA; TEMPERATURE;

ARRHENIUS;

EID: 0343049202     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(99)00178-6     Document Type: Article

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