To kill or not to kill Bacilli: Opportunities for food biotechnology

Current Opinion in Biotechnology

Volumn 21, Issue 2, 2010, Pages 168-174

  Ter Beek, Alex ^a   Brul, Stanley ^a  

^a UNIVERSITY OF AMSTERDAM   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLUS SPECIES; CONTINUED USE; FOOD BIOTECHNOLOGY; FOOD INDUSTRIES; GASTROINTESTINAL TRACT; INTRACELLULAR MEMBRANES; PH HOMEOSTASIS; PROBIOTICS; PRODUCT QUALITY; REACTIVE OXYGEN SPECIES; STRESS RESPONSE; VEGETATIVE CELLS; WEAK ORGANIC ACIDS;

ACID RESISTANCE; BACTERIOLOGY; DETOXIFICATION; ORGANIC ACIDS; OXYGEN;

SPOILAGE;

ACETIC ACID; BENZOIC ACID; CARBOXYLIC ACID; CITRIC ACID; LACTIC ACID; PROPIONIC ACID; SORBIC ACID;

BACILLUS; BACILLUS CEREUS; BACILLUS SUBTILIS; BACTERIAL MEMBRANE; BACTERIUM CONTAMINATION; CELL PH; FOOD BIOTECHNOLOGY; FOOD CONTAMINATION; FOOD PRESERVATION; FOOD QUALITY; FOOD SAFETY; FOOD SPOILAGE; NONHUMAN; PRIORITY JOURNAL; REVIEW;

BACILLUS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; FOODBORNE DISEASES; HUMANS; STERILIZATION;

BACILLI (CLASS); BACILLUS (BACTERIUM);

EID: 77952668477     PISSN: 09581669     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.copbio.2010.03.014     Document Type: Review

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