Survival of the acid-adapted Bacillus cereus in acidic environments

International Journal of Food Microbiology

Volumn 128, Issue 3, 2009, Pages 424-428

  Chen, Jui Lin ^a   Chiang, Ming Lun ^a,b   Chou, Cheng Chun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b KAINAN UNIVERSITY   (Taiwan)

Author keywords

Acid adaptation; Acidic beverage; Bacillus cereus; Organic acid

Indexed keywords

ACETIC ACID; ACID; CARBOXYLIC ACID; CHLORAMPHENICOL; LACTIC ACID; PROPIONIC ACID; TARTARIC ACID;

ACID TOLERANCE; ADAPTATION; ARTICLE; BACILLUS CEREUS; BACTERIAL SURVIVAL; BEVERAGE; NONHUMAN; PH MEASUREMENT; STORAGE TEMPERATURE;

ACIDS; ADAPTATION, PHYSIOLOGICAL; BACILLUS CEREUS; CHLORAMPHENICOL; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; TIME FACTORS;

BACILLUS CEREUS;

EID: 57349188892     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.09.015     Document Type: Article

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