Quantification of the effect of culturing temperature on salt-induced heat resistance of bacillus species

Applied and Environmental Microbiology

Volumn 76, Issue 13, 2010, Pages 4286-4292

  Den Besten, Heidy M W ^a,b   Van Mark, Eric Jan Der ^a,b   Hensen, Lonneke ^a,b   Abee, Tjakko ^a,b   Zwietering, Marcel H ^b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

ADAPTATION MECHANISM; APPROPRIATE MODELS; BACILLUS SPECIES; DECIMAL REDUCTION; EXPONENTIAL GROWTH PHASE; FIRST-ORDER MODELS; FOOD INDUSTRIES; INACTIVATION KINETICS; LONG TERM EXPOSURE; MESOPHILIC; PREDICTIVE MODELS; PROCESSED FOODS; PROCESSING CONDITION; PROTECTIVE EFFECTS; PSYCHROTOLERANT; QUANTITATIVE COMPARISON; STATISTICAL INDICES; STRESS CONDITION; STRESS FACTORS; STRESS RESPONSE; WEIBULL MODELS;

BACILLUS CEREUS; BACTERIOLOGY; MICROORGANISMS; SPECIFIC HEAT; STRAIN; STRUCTURAL DESIGN;

HEAT RESISTANCE;

SODIUM CHLORIDE;

ADAPTATION; BACTERIUM; ENVIRONMENTAL RESPONSE; ENVIRONMENTAL STRESS; FOOD INDUSTRY; MICROBIAL COMMUNITY; PATHOGEN; SURVIVAL; TEMPERATURE EFFECT; TOLERANCE; WEIBULL THEORY;

ADAPTATION; ARTICLE; BACILLUS; BACILLUS CEREUS; BACTERIAL COUNT; CLASSIFICATION; COLD; CULTURE MEDIUM; DRUG EFFECT; FOOD INDUSTRY; GROWTH, DEVELOPMENT AND AGING; HEAT; HEAT SHOCK RESPONSE; METABOLISM; METHODOLOGY; PHYSIOLOGY; SPECIES DIFFERENCE; TEMPERATURE;

ADAPTATION, PHYSIOLOGICAL; BACILLUS; BACILLUS CEREUS; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; CULTURE MEDIA; FOOD-PROCESSING INDUSTRY; HEAT-SHOCK RESPONSE; HOT TEMPERATURE; SODIUM CHLORIDE; SPECIES SPECIFICITY; TEMPERATURE;

BACILLUS CEREUS ATCC 14579; BACILLUS WEIHENSTEPHANENSIS;

EID: 77954303932     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.00150-10     Document Type: Article

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