Physical characteristics of spores of food-associated isolates of the Bacillus cereus group

Applied and Environmental Microbiology

Volumn 76, Issue 3, 2010, Pages 982-984

  Ankolekar, Chandrakant ^a   Labbé, Ronald G ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLUS THURINGIENSIS; ENTEROTOXIGENIC; HIGH POTENTIAL; INERT SURFACES; NEGATIVE CHARGE; PHYSICAL CHARACTERISTICS; THURINGIENSIS;

BACTERIOLOGY;

BACILLUS CEREUS;

BACTERIUM; HYDROPHOBICITY; PHYSICAL ANALYSIS; SPORE; TOXIC ORGANISM;

ARTICLE; BACILLUS CEREUS; BACILLUS THURINGIENSIS; BACTERIAL COUNT; BACTERIAL SPORE; CHEMISTRY; FOOD CONTROL; FOOD INDUSTRY; GENETICS; HUMAN; ISOLATION AND PURIFICATION; MICROBIOLOGY; RICE; ULTRASTRUCTURE;

BACILLUS CEREUS; BACILLUS THURINGIENSIS; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; HUMANS; ORYZA SATIVA; SPORES, BACTERIAL;

BACILLUS CEREUS; BACILLUS CEREUS GROUP; BACILLUS THURINGIENSIS; BACTERIA (MICROORGANISMS);

EID: 75749119737     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.02116-09     Document Type: Article

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