Spore-forming bacteria

Food spoilage microorganisms

Volumn , Issue , 2006, Pages 579-623

  Mcclure, P J ^a  

^a UNILEVER RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 78649872110     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845691417.5.579     Document Type: Chapter

References (223)

1. Adams M., Smid E. Natural Antimicrobials for the Minimal Processing of Foods. Nisin in multifactorial food preservation 2003, 11-26. Woodhead Publishing Ltd., Cambridge. S. Roller (Ed.).
2. Adamson N. On the cultural characters of certain anaerobic bacteria isolated from war wounds. Journal of Pathology and Bacteriology 1919, 22:345-400.
3. Alzamora S.M., Cerrutti P., Guerrero S., López-Malo A. Food Preservation by Moisture Control: Fundamentals and Applications, Isopow Practicum II. Minimally processed fruits by combined methods 1995, Technomic, Lancaster, PA. G.V. Barbosa-Cánovas, J. Welti-Chanes (Eds.).
4. Ash C., Farrow J.A.E., Wallbanks S., Collins M.D. Phylogenetic heterogeneity of the genus Bacillus revealed by comparative analysis of small-sub-unit-ribosomal RNA sequences. Letters in Applied Microbiology 1991, 13:202-206.
5. Ash C., Priest F.G., Collins M.D. Molecular identification of rRNA group 3 bacilli (ash, Farrow, Wallbanks and Collins) using a PCR probe test. Antonie van Leeuwenhoek 1993, 64:253-260.
6. Ashton D.H. Thermophilic organisms involved in food spoilage: thermophilic anaerobes not producing hydrogen sulphide. Journal of Food Protection 1981, 44(2):146-148.
7. Azizi A., Ranganna S. Spoilage organisms of canned acidified mango pulp and their relevance to thermal-processing of acid foods. Journal of Food Science and Technology -. Mysore 1993, 30(4):241-245.
8. Barlow B. A spoilage of canned corn due to thermophilic bacteria 1913, Master of Science thesis, the Graduate School of the University of Illinois. (Reproduced for distribution by the National Canners Association, Washington, DC.).
9. Barbosa-Cánovas G.V., Rodriguez J.J. Update on nonthermal food processing technologies: pulsed electric field, high hydrostatic pressure, irradiation and ultrasound. Food Australia 2002, 54(11):513-520.
10. Baumgart J., Husemann M., Schmidt C. Alicyclobacillus acidoterrestris occurrence, importance and detection in beverages and raw materials for beverages. Flussiges Obst 1997, 64:178-180.
11. Bean P. Food Microbiology: Advances and Prospects. Developments in heat treatment processes for shelf-stable products 1983, 97-112. Academic Press, London. T.A. Roberts, F.A. Skinner (Eds.).
12. Beerens H., Sugayama S., Tahon-Castel M. Psychrotrophic clostridia. Journal of Applied Bacteriology 1965, 28(1):36-48.
13. Bergère J.L., Sivelä S. Methods of Detection and Prevention of Anaerobic Spore Formers in Relation to the Quality of Cheese. Detection and enumeration of clostridial spores related to cheese quality - classical and new methods 1990, Bulletin of the International Dairy Federation (IDF), Brussels, Belgium, no. 251.
14. Bergey D.H., Harrison F.C., Breed R.S., Hamer W.B., Hunton F.M. Bergey's Manual of Determinative Bacteriology 1923, Bailliere Tindall, London.
15. Berry R.N. Some new heat-resistant, acid-tolerant organisms causing spoilage I tomato juice. Journal of Bacteriology 1933, 25:72-73.
16. Bhale P., Sharma S., Sinha R.N. Clostridia in sweetened condensed milk and their associated deteriorative changes. Journal of Food Science and Technology 1989, 26(26):46-48.
17. Bloomfield S.F., Arthur M. Mechanisms of inactivation and resistance of spores to chemical biocides. Journal of Applied Bacteriology Symposium Supplement 1994, 76:91S-104S.
18. Boor K.J., Murphy S.C. Dairy Microbiology Handbook. Microbiology of market milks 2002, 91-122. Wiley-Interscience, New York. 3rd edition. R. Robinson (Ed.).
19. Bowen J.F., Strachan C.C., Moyls A.W. Butyric acid fermentation in canned tomatoes. Food Technology 1954, 8:471-473.
20. Bowen J.F., Strachan C.C., Moyls A.W. Further studies of butyric acid fermentation in canned pears and tomatoes. Food Technology 1954, 8:239-241.
21. Braithwaite P.J., Perigo J.A. Spore Research 1971. The influence of pH, water activity and recovery temperature on the heat resistance and outgrowth of Bacillus spores 1971, 284-289. Medicina Viva, Parma. A. Barker, G.W. Gould, J. Wolf (Eds.).
22. Briggs A. The resistance of spores of the genus Bacillus to phenol, heat and radiation. Journal of Applied Bacteriology 1966, 29:490-504.
23. Broda D.M., Lawson P.A., Bell R.G., Musgrave D.R. Clostridium frigidicarnis sp. nov., a psychrotolerant bacterium associated with 'blown pack' spoilage of vacuum-packed meats. International Journal of Systematic Bacteriology 1999, 49:1539-1550.
24. Broda D.M., Saul D.J., Lawson P.A., Bell R.G., Musgrave D.R. Clostridium gasigenes sp. nov., a psychrophile causing spoilage of vacuum-packed meat. International Journal of Systematic and Evolutionary Microbiology 2000, 50:107-118.
25. Broda D.M., Saul D.J., Bell R.G., Musgrave D.R. Clostridium algidixlanolytiocum sp. nov., a psychrotolerant, xylan degrading spore-forming bacterium. International Journal of Systematic and Evolutionary Microbiology 2000, 50:623-631.
26. Broda D.M., Bell R.G., Boerema J.A., Musgrave D.R. The abattoir source of culturable psychrophilic Clostridium spp. causing 'blown pack' spoilage of vacuum-packed chilled venison. Journal of Applied Microbiology 2002, 93:817-824.
27. Brown K.L. Clinical and Molecular Aspects of Anaerobes. The problems of heat resistant spores in food production 1990, 99-101. Wrightson Biomedical, Petersfield.
28. Brown K.L. Control of bacterial spores. British Medical Bulletin 2000, 56(1):158-171.
29. Brown K.L., Ayres C.A. Developments in Food Microbiology. Thermobacteriology of UHT processed foods - 1 1982, Applied Science, London and New Jersey. R. Davies (Ed.).
30. Buchanan R.L., Gibbons N.E. Bergey's Manual of Determinative Bacteriology 1975, Williams and Wilkins Co., Baltimore, MD. 8th edition.
31. Burton H. Reviews of the progress of dairy science - the bacteriological, chemical, biochemical and physical changes that occur in milk at temperatures of 100-150 δC. Journal of Dairy Research 1984, 51:341-363.
32. Cameron E.J. Thermophilic spoilage bacteria in granulated sugar. The Canner 1930, 70(13):17-20.
33. Cameron E.J., Esty J.R. The examination of spoiled canned foods. 2. Classification of flat-sour spoilage organisms from non-acid foods. Journal of Infectious Diseases 1926, 39:89-105.
34. Campbell L.L., Postgate J.R. Classification of the spore-forming sulphate-reducing bacteria. Bacteriological Reviews 1965, 29:359-365.
35. Campos E., Maher E.A., Kelman A. Relationship of pectolytic clostyridia and Erwinia carotovora strains to decay of potato tubers in storage. Plant Diseases 1982, 66:543-546.
36. Cerf O., Bergere J.L., Hermier J. Thermorésistance des spores de Clostridium tyrobutyricum et. Clostridium butyricum. Journal of Dairy Research 1967, 34:221-229.
37. Cerny G., Hennlich W., Poralla K. Fruchtsaftverderb durch Bacillen: isolierung und charakterisierung des verderbserregers. Zeitschrift fuer Lebensmittel Untersuchung und Forschung 1982, 179:224-227.
38. Cerny G., Duong H.-A., Hennlich W., Miller S. Alicyclobacillus acidoterrestris: influence of oxygen content on growth in fruit juices. Food Australia 2000, 52:289-291.
39. Chang S.-S., Kang D.-H. Alicyclobacillus spp. in the fruit juice industry: history, characteristics and current isolation/detection procedures. Critical Reviews in. Microbiology 2004, 30:55-74.
40. Chesson A., Codner R.C. The maceration of vegetable tissue by a strain of. Bacillus subtilis. Journal of Applied Bacteriology 1978, 44:347-364.
41. Coghill D.C., Juffs H.S. Incidence of psychrotrophic sporeforming bacteria in pasteurised milk and cream products and effect of temperature on their growth. Australian Journal of Dairy Technology 1979, 34:150-153.
42. Cohn F. Studies on the biology of the Bacilli. Beiträge zur Biologie der Pflanzen 1876, 2:249-276.
43. Collins M.D., Rodrigues U.M., Dainty R.H., Edwards R.A., Roberts T.A. Taxonomic studies on a psychrophilic Clostridium from vacuum-packed beef: description of Clostridium estertheticum sp. nov. FEMS Microbiology Letters 1992, 96:235-240.
44. Collins M.D., Lawson P.A., Willems A., Cordoba J.J., Fernandez-Garayzabal J., Garcia P., Cai J., Hippe H., Farrow J.A.E. The phylogeny of the genus Clostridium: proposal of five new genera and eleven new species combinations. International Journal of Systematic Bacteriology 1994, 44:812-826.
45. Cook A.M., Brown M.W.R. Preliminary studies of the heat resistance of bacterial spores on paper carriers. Journal of Pharmacy and Pharmacology 1960, 12:116T-118T.
46. Cook A.M., Gilbert R.J. Factors affecting the heat resistance of Bacillus stearothermophilus spores. I. The effect of recovery conditions on colony count of unheated and heated spores. Journal of Food Technology 1968, 3:295-302.
47. Cook E.K., Pierson M.D. Inhibition of bacterial spores by antimicrobials. Food Technology 1983, 37(11):115-126.
48. Cosentino S., Mulargia A.F., Pisano B., Tuveri P., Palmas F. Incidence and biochemical characteristics of Bacillus flora in Sardinian dairy products. International Journal of Food Microbiology 1997, 38:235-238.
49. DamarÉ J.M., Krumm G.W., Johnston R.W. Rapid field screening method for flat sour spoilage. Journal of Food Science 1985, 50:1719-1720.
50. Darland G., Brock T.D. Bacillus acidocaldarius sp. nov. an acidophilic thermophilic sporeforming bacterium. Journal of General Microbiology 1971, 67:9-15.
51. Davies F.L., Underwood H.M., Perkins A.G., Burton H. Thermal death kinetics of Bacillus stearothermophilus spores at ultra high temperatures. 1. Laboratory determination of temperature coefficients. Journal of Food Technology 1977, 12:115-129.
52. De Bartolomeo A., Trotta F., La Rosa F., Saltalamacchia G., Mastrandrea V. Numerical analysis and DNA base compositions of some thermophilic Bacillus species. International Journal of Systematic Bacteriology 1991, 41:502-509.
53. De Clerck E., Rodriguez-Diaz M., Forsyth G., Lebbe L., Logan Na, Devos P. Polyphasic characterization of Bacillus coagulans strains, illustrating heterogeneity within this species, and emended description of the species. Systematic and Applied Microbiology 2004, 27(1):50-60.
54. De Clerck E., Vanhoutte T., Hebb T., Geerinck J., Devos J., De Vos P. Isolation, characterisation and identification of bacterial contaminants in semifinal gelatin extracts. Applied and Environmental Microbiology 2004, 70(6):3664-3672.
55. Deinhard G., Blanz P., Poralla K., Altan E. Bacillus acidoterrestris sp. nov., a new thermotolerant acidophile isolated from different soils. Systematic and Applied Microbiology 1987, 10:47-53.
56. Denny C.B. Thermophilic organisms involved in food spoilage: introduction. Journal of Food Protection 1981, 44(2):144-145.
57. Dickinson D.N., La Duc M.T., Satomi M., Winefordner J.D., Powell D.H., Venkateswaran K. MALDI-TOF MS compared with other polyphasic taxonomy approaches for the identification and classification of Bacillus pumilus spores. Journal of Microbiological Methods 2004, 58(1):1-12.
58. Donk P.J. A highly resistant thermophilic organism. Journal of Bacteriology 1920, 5:373-374.
59. Donnelly L.S., Busta F.F. Heat resistance of Desulfotomaculum nigrificans spores in soy protein infant formula preparations. Applied and Environmental Microbiology 1980, 40:721-725.
60. Donnelly L.S., Busta F.F. Alternative procedures for enumeration of Desulfotomaculum nigrificans spores in raw ingredients of soy-protein based products. Journal of Food Science 1981, 46:1527-1531.
61. Doores S. Bacterial spore resistance - species of emerging importance. Food Technology 1983, 37(11):127-134.
62. Doores S. Antimicrobials in Foods. Organic acids 1983, Marcel Dekker, New York. A.L. Brannan, P.M. Davidson (Eds.).
63. Drobniewski F.A. Bacillus cereus and related species. Clinical Microbiology Reviews 1993, 6:324-338.
64. Duong H.-A., Jensen N. Spoilage of iced tea by. Alicyclobacillus. Food Australia 2000, 52:292.
65. Farrand S.G., Linton J.D., Stephenson R.J., Mccarthy W.V. The use of response surface analysis to study growth of Bacillus acidocaldarius throughout the growth range of temperature and pH. Archives of Microbiology 1983, 135:272-275.
66. Feijoo S., Bodyfelt F.W. A rapid method for determining proteases of heat-resistant Bacilli in raw milk. Journal of Dairy Science 1990, 73(Supplement 1):101-104.
67. Folinazzo J.F., Troy V.S. A simple bacteriological medium for the growth and isolation of spoilage organisms from canned foods. Food Technology 1954, 8:280-281.
68. Frank J.F., Christen G.L., Bullerman L.B. Standard Methods for the Examination of Dairy Products. Tests for groups of microorganisms 1993, 271-286. American Public Health Association, Washington, DC. 16th edition. R.T. Marshall (Ed.).
69. Fritze D. Taxonomy of the genus Bacillus and related genera: the aerobic endospore-forming bacteria. Phytopathology 2004, 94(11):1245-1248.
70. Fromm H.I., Boor K.J. Characterization of pasteurized fluid milk shelf-life attributes. Journal of Food Science 2004, 69(8):M207-M214.
71. Garrity G.M., Bell J.A., Lilburn T.G. Taxonomic outline of the prokaryotes: Bergey's Manual of Systematic Bacteriology 2003, Doi No. http://dx.doi.org/10.1007/bergeysoutline, Published online by Springer-Verlag, New York.
72. Gibbs P.A., Freame B. Methods for the recovery of clostridia from foods. Journal of Applied Bacteriology 1965, 28:95-111.
73. Gibriel A.Y., Abd-El A.L.A.T.H. Measurement of heat resistance parameters for spores isolated from canned products. Journal of Applied Bacteriology 1973, 36:321-327.
74. Gibson T., Gordon R.E. Bergey's Manual of Determinative Bacteriology. Bacillus 1974, 529-550. Williams and Wilkins, Baltimore. 8th edition. R.E. Buchanan, N.E. Gibbons (Eds.).
75. Te Giffel M.C., Beumer R.R., Klijn N., Wagendorp A., Rombouts F.M. Discrimination between Bacillus cereus and Bacillus thuringiensis using specific DNA probes based on variable regions of 16S rRNA. FEMS Microbiology Letters 1997, 146:47-51.
76. Gould G.W. Effect of food preservatives on the growth of bacteria from spores 1964.
77. Gould G.W. Encyclopaedia of Food Microbiology. Bacterial endospores 2000, 168-172. Academic Press, London. R.K. Robinson, C.A. Batt, P.D. Patel (Eds.).
78. The Bacterial Spore 1983, Academic Press, London. G.W. Gould, A. Hurst (Eds.).
79. Gould G.W., Russell A.D., Stewart-Tull D.E.S. Fundamental and Applied Aspects of Bacterial Spores. Society for Applied Bacteriology Symposium Series Number 23 1994, Blackwell Scientific Publications, Oxford.
80. Hall J.D., Mccroskey L.M., Pincomb B.J., Hatheway C.L. Isolation of an organism resembling Clostridium barati which produces type F botulinal toxin from an infant with botulism. Journal of Clinical Microbiology 1985, 21:654-655.
81. Hammer B.W. Bacteriological studies on the coagulation of evaporated milk. Iowa Agricultural Experimental Station Research Bulletin 1915, 19:119-131.
82. Hansen M.J., Bautista D.A. Encyclopaedia of Food Microbiology. Spoilage problems 2000, 2051-2056. Academic Press, London. C.A. Batt, P.D. Patel (Eds.).
83. Hanson M.L., Wendorf W.L., Houck K.B. Effect of heat treatment of milk on activation of Bacillus spores. Journal of Food Protection 2005, 68(7):1484-1486.
84. Herman L.M.F., De Block J.H.G.E., Waes Gmavj A direct PCR detection method for Clostridium tyrobutyricum spores in up to 100 millilitres of raw milk. Applied and Environmental Microbiology 1995, 61:4141-4146.
85. Hernandez E., Feria M.A. Flora tipica de conservas de tomate alteradas. Tiempos de destruccion termica. Revista de Agroquimica y Tehnologia de Alimentos 1971, 11:126-131.
86. Hersom A.C., Hulland E.D. Canned Foods, Thermal Processing and Microbiology. Principal spoilage organisms in canned food 1980, Churchill Livingston, London. A.C. Hersom, E.D. Hulland (Eds.).
87. Hill W.M., Fields M.L. Factors affecting growth and interaction of the rough and smooth variants of Bacillus stearothermophilus. 2. Media and pH. Journal of Food Science 1967, 32:463-467.
88. Hinrichs J., Kessler H.G. Heat-induced Changes in Milk. Thermal processing of milk - process and equipment 1995, 9-21. International Dairy Federation, Brussels, Belgium. 2nd edition. P.F. Fox (Ed.).
89. Hiraishi A., Inagaki K., Tanimoto Y., Iwasaki M., Kishimoto N., Tanaka H. Phylogenetic characterization of a new thermoacidophilic bacterium isolated from hot springs in Japan. Journal of General and Applied Microbiology 1997, 43:295-304.
90. Holdeman L.V., Cato E.P., Moore W.E. Anaerobe Laboratory Manual 1977, Virginia Polytechnic Institute and State University, Blackburg, Virginia. 4th edition.
91. International Dairy Federation The use of lysozyme in the prevention of late blowing in cheese. Bulletin of the International Dairy Federation 1987, 216:2-16.
92. Ikegami Y., Okaya C., Sawayama Z., Shimoda Y., Mori D., Oku M. Prevention of gaseous spoilage by butyric acid anaerobes in canned foods. Part 1. In canned mandarin orange. Canners Journal 1970, 49:993-1000.
93. Ingram M. The Bacterial Spore. Sporeformers as food spoilage organisms 1969, 549-610. Academic Press, London. G.W. Gould, A. Hurst (Eds.).
94. Ito K.A. Thermophilic organisms in food spoilage: flat-sour aerobes. Journal of Food Protection 1981, 44(2):157-163.
95. Jackson S.G., Goodbrand R.B., Ahmed R., Kasatiya S. Bacillus cereus and Bacillus thuringiensis isolated in a gastroenteritis outbreak investigation. Letters in Applied Microbiology 1995, 21:103-105.
96. Jacob R.A., Nicholas R.C., Pflug I.J. High temperature short time (HTST) processing of suspensions containing bacterial spores. Journal of Food Science 1973, 38:168-172.
97. w on growth and survival of Bacillaceae 1985, Martinus Nijhoff Publishers, Lancaster. D. Simatos, J.L. Multon (Eds.).
98. Jakobsen M., Jebsen H.C. The combined effect of water activity and pH on the growth of butyric anaerobes in canned pears. Lebensmittel Wissenschaft und Technologie 1975, 8:158-160.
99. Jay J.M. A review of recent taxonomic changes in seven genera of bacteria commonly found in foods. Journal of Food Protection 2003, 66(7):1304-1309.
100. Jensen I. Encyclopaedia of Food Microbiology. Bacillus detection by classical cultural techniques 2000, 149-158. Academic Press, London. R.K. Robinson, C.A. Batt, P.D. Patel (Eds.).
101. Jensen N. Alicyclobacillus in Australia. Food Australia 2000, 52:282-285.
102. Jensen N., Whitfield F.B. Role of Alicyclobacillus acidoterrestris in the development of a disinfectant taint in shelf-stable fruit juice. Letters in Applied Microbiology 2003, 36(1):9-14.
103. Johnson J.L., Francis B.S. Taxonomy of the clostridia: ribosomal ribonucleic acid homologues among the species. Journal of General Microbiology 1975, 88:229-244.
104. Jong De J. Spoilage of an acid food product by Clostridium perfringens, C. barati and C. butyricum. International Journal of Food Microbiology 1989, 8:121-132.
105. Kalogridou-Vassiliadou D. Biochemical activities of Bacillus species isolated from flat sour evaporated milk. Journal of Dairy Science 1992, 75:2681-2686.
106. Kalogridou-Vassiliadou D., Tzanetakis N., Manolkidis K. Bacillus species isolated from flat sour evaporated milk. Lebensmittel Wissenschaft und Technologie 1989, 22:287-291.
107. Kampfer P. Limits and possibilities of total fatty-acid analysis for classification and identification of Bacillus species. Systematic and Applied Microbiology 1994, 17(1):86-98.
108. Keynan A., Sandler N. The Bacterial Spore. Spore research in historical perspective 1983, volume 2:2-41. Academic Press, London. A. Hurst, G.W. Gould (Eds.).
109. Kirschner L.A.M., Von Holy A. Rope spoilage of bread. Suid-Afrikaanse Tydskrif vir Wetenskap 1989, 85:425-427.
110. Kitahara K., Lai C.L. On the spore formation of. Sporolactobacillu inulinus. Journal of General and Applied Microbiology 1967, 13:197-201.
111. Kitahara K., Suzuki J. Sporolactobacillus nov. subgen. Journal of General and Applied Microbiology 1963, 9:59-62.
112. Kitahara K., Toyota T. Autospheroplastization and cell permeation in Sporobacillus inulinus. Journal of General and Applied Microbiology 1972, 18:99-105.
113. Kitasato S. Uber der tetanusbacillus. Zeitschrift fuer Hygiene und Infektr 1889, 7:225-233.
114. Knochel S., Gould G.W. Preservation microbiology and safety: quo vadis?. Trends in Food Science and Technology 1995, 6:127-131.
115. Koch R. The etiology of anthrax, based on the life history of Bacillus anthracis. Beitraege zur Biologie der Pflanzen 1876, 2:277-310.
116. Kokubo Y., Matsumoto M., Terada A., Saito M., Shinagowa K., Konuma H., Kurata H. Incidence of clostridia in cooked meat products in Japan. Journal of Food Protection 1986, 49:864-867.
117. Komitopoulou E., Boziaris I.S., Davies E.A., Delves-Broughton J., Adams M.R. Alicyclobacillus acidoterrestris in fruit juices and its control by nisin. International Journal of Food Science and Technology 1999, 34:81-85.
118. Kotzekidou P. Encyclopaedia of Food Microbiology. Bacillus stearothermophilus 2000, 124-129. Academic Press, London. R.K. Robinson, C.A. Batt, P.D. Patel (Eds.).
119. Kramer J.M., Gilbert R.J. Foodborne Bacterial Pathogens. Bacillus cereus and other Bacillus species 1989, 21-70. Marcel Dekker, Inc., New York. M.P. Doyle (Ed.).
120. Kurowsky W.M., Dunleavy J.A. Cellular and environmental factors affecting the synthesis of polygalacturonate lyase by Bacillus subtilis. European Journal of Applied Microbiology 1976, 32:103-113.
121. Lake D.E., Graves R.R., Lesniewski R.S., Anderson J.E. Post-processing spoilage of low-acid canned foods by mesophilic anaerobic sporeformers. Journal of Food Protection 1985, 48:221-226.
122. Larsen H.D., Jørgensen K. Growth of Bacillus cereus in pasteurised milk products. International Journal of Food Microbiology 1999, 46:173-176.
123. Lawson P., Dainty R.H., Kristiansen N., Berg J., Collins M.D. Characterization of a psychrotrophic Clostridium causing spoilage in vacuum-packed cooked pork: description of Clostridium algidicarnis sp. nov. Letters in Applied Microbiology 1994, 19:153-157.
124. Lee Y.-E., Jain M.K., Lee C., Lowe S.E., Zeikus J.G. Taxonomic distinction of saccharolytic thermophilic anaerobes: description of Thermoanaerobacterium xylanolyticum gen. nov., sp. nov., and Thermoanaerobacterium saccharolyticum gen. nov., sp. nov.; reclassification of Thermoanaerobacterium brockii, Clostridium thermosulfurogenes and Clostridium thermohydrosulfuricum E100-69 as Thermoanaerobacter brockii comb. nov., Thermoanaerobacter thermohydrosulfuricus comb. nov., respectively; and transfer of Clostridium thermohydrosulfuricum 39E to Thermoanaerobacter ethanolicus. International Journal of Systematic Bacteriology 1993, 43:41-51.
125. Lembke F., Krusch U., Prokopek D., Rathjen G., Teuber M. Use of centrifuges to reduce the added nitrate content in semi-hard cheese. Kieler Milchwirtschaftliche Forschungsberichte 1984, 36:36-64.
126. Lindsay D., Brözel V.S., Mostert J.F., Von Holy A. Physiology of dairy-associated Bacillus spp. over a wide range of pH. International Journal of Food Microbiology 2000, 54:49-62.
127. Lund B. Post-harvest Pathology of Fruits and Vegetables. Bacterial spoilage 1983, 219-257. Academic Press, London. C. Dennis (Ed.).
128. Lund B., Nicholls J.C. Factors influencing the soft rotting of potato tubers by bacteria. Potato Research 1970, 13:210-214.
129. Mallidis C.G., Drizou D. Effect of simultaneous application of heat and pressure on the survival of bacterial spores. Journal of Applied Bacteriology 1991, 71:285-288.
130. Margosch D., Gänzle M.G., Ehrmann M., Vogel R.F. Pressure inactivation of Bacillus endospores. Applied and Environmental Microbiology 2004, 70(12):7321-7328.
131. Matsubara H., Goto K., Matsumura T., Mochida K., Iwaki M., Niwa M., Yamasato K. Alicyclobacillus acidiphilus sp. nov., a novel thermo-acidophilic, -alicyclic fatty acid-containing bacterium isolated from acidic beverages. International Journal of Systematic and Evolutionary Microbiology 2002, 52:1681-1685.
132. Matsuda N., Masuda H., Komaki M., Matsumoto N. Thermophilic spore-forming strict anaerobes isolated from spoiled canned 'Shiroku' and coffee containing milk. Journal of the Food and Hygiene Society of Japan 1982, 23:480-486.
133. McBryde C.N. A bacteroiological study of ham souring. US Bureau of Animal Industry, Bulletin No. 132 1911.
134. Mcclung L.S. Studies on anaerobic bacteria. IV. Taxonomy of cultures of thermophilic species causing swells of canned foods. Journal of Bacteriology 1939, 29:189-203.
135. Mcclure P.J., De W Blackburn C., Cole M.B., Curtis P.S., Jones J.E., Legan J.D., Ogden I.D., Peck M.W., Roberts T.A., Sutherland J.P., Walker S.J. Modelling the growth, survival and death of microorganisms in foods - the UK Food MicroModel approach. International Journal of Food Microbiology 1994, 23:265-275.
136. Meer R.R., Baker J., Bodyfelt F.W., Griffiths M.W. Psychrotrophic Bacillus spp. in fluid milk products: a review. Journal of Food Protection 1991, 54(12):969-979.
137. Meier J., Rademacher B., Walenta W., Kessler H.G. 1996, 17-25.
138. MembrÉ J.-M., Amézquita A., Bassett J., Giavedoni P., De W Blackburn C., Gorris L.G.M. A probabilistic modeling approach in thermal inactivation: estimation of post-process Bacillus cereus spore prevalence and concentration. Journal of Food Protection 2006, 69:118-129.
139. Michels M.J.M., Visser F.M.W. Occurrence and thermoresistance of spores of psychrophilic and psychrotrophic aerobic sporeformers in soil and foods. Journal of Applied Bacteriology 1976, 41:1-11.
140. Monk D.J., Beuchat L.R., Doyle M.P. Irradiation inactivation of foodborne microorganisms. Journal of Food Protection 1995, 58(2):197-208.
141. Montville T.J., Parris N., Conway L.K. Influence of pH on organic acid production by Clostridium sporogenes in test tube and fermentor cultures. Applied and Environmental Microbiology 1985, 49(4):733-736.
142. Morton R.D. Spoilage of acid products by butyric acid anaerobes - a review. Dairy, Food and Environmental Sanitation 1998, 18(9):580-584.
143. Motohiro N., Hiroko S. Selective culture medium for detecting thermotolerant acid-fast bacillus and its detection. Patent application number 06-283459, Japanese Patent Office 1994.
144. Murakami M., Tedzuka H., Yamazaki K. Thermal resistance of Alicyclobacillus acidoterrestris spores in different buffers and pH. Food Microbiology 1998, 15(6):577-582.
145. Nagel C.W., Wilson T.M. Pectic acid lyases of Bacillus polymyxa. Applied Microbiology 1970, 20:374-383.
146. Nakajo M., Moriyama Y. Development of selective medium and counting method for heat resistant spores of Bacillus coagulans. Journal of the Japanese Society for Food Science and Technology - Nippon Shokuhin Kagaku Kogaku Kaishi 1994, 41:281-286.
147. Nakajyo M., Ishizu Y. Heat resistance of Bacillus coagulans spores isolated from canned low acid foods. Journal of the Japanese Society for Food Science and Technology - Nippon Shokuhin Kagaku Kogaku Kaishi 1985, 32:725-730.
148. Nakamura L.K., Blumenstock I., Claus D. Taxonomic study of Bacillus coagulans Hammer 1915 with a proposal for Bacillus smithii sp. nov. International Journal of Systematic Bacteriology 1988, 38(1):63-73.
149. Nazina T.N., Tourova T.P., Poltaraus A.B., Novikova E.V., Grigoryan A.A., Ivanova A.E., Lysenko A.M., Petrunyaka V.V., Osipov G.A., Belyaev S.S., Ivanov M.V. Taxonomic study of aerobic thermophilic bacilli: descriptions of Geobacillus subterraneus gen. nov., sp nov and Geobacillus uzenensis sp nov from petroleum reservoirs and transfer of Bacillus stearothermophilus, Bacillus thermocatenulatus, Bacillus thermoleovorans, Bacillus kaustophilus, Bacillus thermoglucosidasius and Bacillus thermodenitrificans to Geobacillus as the new combinations G. stearothermophilus, G. thermocatenulatus, G. thermoleovorans, G. kaustophilus, G. thermoglucosidasius and G. thermodenitrificans. International Journal of Systematic and Evolutionary Microbiology 2001, 51:433-446.
150. NCA Unpublished method for recovery of butyric anaerobes from wash water. National Canners Association, Washington, DC 1961.
151. Okada S., Toyoda T., Kozaki M., Kitahara K. Studies on the cell wall of Sporobacillus inulinus. Journal of Agricultural Chemistry Society of Japan 1976, 50:259-263.
152. Orr R.V., Shewfelt R.L., Huang C.J., Tefera S., Beuchat L.R. Detection of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by sensory and chromatographic analyses, and comparison with spore and vegetative cell populations. Journal of Food Protection 2000, 63:1517-1522.
153. Pettersson B., Lembke F., Hammer P., Stackebrandt E., Priest F. Bacillus sporothermodurans, a new species producing highly heat-resistant spores. International Journal of Systematic Bacteriology 1996, 46(3):759-764.
154. Pettipher G.L., Osmundsen M.E. Methods for the detection, enumeration and identification of Alicyclobacillus acidoterrestris. Food Australia 2000, 57:293-295.
155. Pettipher G.L., Osmundson M.E., Murphy J.M. Methods for the detection and enumeration of Alicyclobacillus acidoterrestris and investigation of growth and production of taint in fruit juices and fruit juice-containing drinks. Letters in Applied Microbiology 1997, 24:185-189.
156. Pikuta E., Lysenko A., Chuvilskaya N., Mendrock U., Hippe H., Suzina N., Nikitin D., Osipov G., Laurinavichius K. Anoxybacillus pushchinensis gen. nov., sp. nov., a novel anaerobic, alkaliphilic, moderately thermophilic bacterium from manure, and description of Anoxybacillus flavithermus comb. nov. International Journal of Systematic and Evolutionary Microbiology 2000, 50:2109-2117.
157. Raso J., Barbosa-Cánovas G.V. Nonthermal preservation of foods using combined processing techniques. Critical Reviews in Food Science and Nutrition 2003, 43(3):265-285.
158. Reva O.N., Sorokulova I.B., Smirnov V.V. Simplified technique for identification of the aerobic spore-forming bacteria by phenotype. International Journal of Systematic and Evolutionary Microbiology 2001, 51:1361-1371.
159. Rhoads A.T., Denny C.B. Spoilage Potentialities of Thermophilic Anaerobes 1964, Research Report No. 3-64, National Canners Association, Washington, DC.
160. Rilla N., Martínez B., Delgado T., Rodríguez A. Inhibition of Clostridium tyrobutyricum in Vindiago cheese by Lactococcus lactis ssp. lactis IPLA 729, a nisin Z producer. International Journal of Food Microbiology 2003, 85:23-33.
161. Roberts T.A. The Bacterial Spore. Resistance of spores 1969, 611-670. Academic Press, London. G.W. Gould, A. Hurst (Eds.).
162. Roberts T.A., Derrick C.M. Sporulation of Clostridium putrefaciens and the resistance of spores to heat, γ-radiation and curing salts. Journal of Applied Bacteriology 1975, 38:33-37.
163. Robinson R.K., Batt C.A., Patel P.D. Encyclopaedia of Food Microbiology 2000, Academic Press, London.
164. Rodriguez J.H., Cousin M.A., Nelson P.E. Oxygen requirements of Bacillus licheniformis and Bacillus subtilis in tomato juice; ability to grow in aseptic packages. Journal of Food Science 1992, 57:973-976.
165. Rodriguez J.H., Cousin M.A., Nelson P.E. Thermal resistance and growth of Bacillus licheniformis and Bacillus subtilis in tomato juice. Journal of Food Protection 1993, 56:165-168.
166. Roman-Blanco C., Sanz-Gomez J.J., Lopez-Diaz T.M., Otero A., Gárcia-Lopez M.L. Numbers and species of Bacillus during the manufacture and ripening of Castellano cheese. Milchwissenschaft-Milk Science International 1999, 54:385-388.
167. Rombouts F.M., Pilnick W. Microbial Enzymes and Bioconversions. Pectic enzymes 1980, vol. 5:227-282. Academic Press, London and New York, Economic Microbiology. A.H. Rose (Ed.).
168. Ronimus R.S., Parker L.E., Turner N., Poudel S., Rückert A., Morgan H.W. RAPD-based comparison of thermophilic bacilli from milk powders. International Journal of Food Microbiology 2003, 85(1-2):45-61.
169. Ross H.E. Clostridium putrefaciens: a neglected anaerobe. Journal of Applied Bacteriology 1965, 28(1):49-51.
170. Rückert A., Ronimus R., Morgan H.W. A RAPD-based survey of thermophilic bacilli in milk powders from different countries. International Journal of Food Microbiology 2004, 96:263-272.
171. Rückert A., Ronimus R.S., Morgan H.W. Development of a rapid detection and enumeration method for thermophilic bacilli in milk powders. Journal of Microbiological Methods 2005, 60(2):155-167.
172. Russell A.D. The Destruction of Bacterial Spores. Inactivation of bacteral spores by thermal processes (moist heat) 1982, 30-89. Academic Press, London. A.D. Russell (Ed.).
173. Russell A.D. The bacterial spore and chemical sporicidal agents. Clinical Microbiological Reviews 1990, 3:99-111.
174. Salkinoja-Salonen M.S., Vuorio R., Andersson M.A., Kampfer P., Andersson M.C., Honkanen-Buzalski T., Scoging A.C. Toxigenic strains of Bacillus licheniformis related to food poisoning. Applied and Environmental Microbiology 1999, 65:4637-4645.
175. Setlow B., Setlow P. Heat killing of Bacillus subtilis spores in water is not due to oxidative damage. Applied and Environmental Microbiology 1998, 64:4109-4112.
176. Shamsuzzaman K., Lucht L. Resistance of Clostridium sporogenes spores to radiation and heat in various non-aqueous suspension media. Journal of Food Protection 1993, 56:10-12.
177. Principles and Practices for the Safe Processing of Foods 1991, Butterworth-Heinemann, Oxford. D.A. Shapton, N.F. Shapton (Eds.).
178. Shehata T.E., Collins E.B. Sporulation and heat resistance of strains of Bacillus. Journal of Dairy Science 1972, 55:1405-1409.
179. Shehata T.E., Duran A., Collins E.B. Influence of temperature on the growth of psychrotrophic strains of Bacillus. Journal of Dairy Science 1971, 54:1579-1582.
180. Shida O., Takagi H., Kadowaki K., Komagata K. Proposal for two new genera, Brevibacillus gen nov and Aneurinibacillus gen nov. International Journal of Systematic Bacteriology 1996, 46(4):939-946.
181. Shida O., Takagi H., Kadowaki K., Nakamura L.K., Komagata K. Transfer of Bacillus alginolyticus, Bacillus chondroitinus, Bacillus curdlanolyticus, Bacillus glucanolyticus, Bacillus kobensis, and Bacillus thiaminolyticus to the genus Paenibacillus and emended description of the genus Paenibacillus. International Journal of Systematic Bacteriology 1997, 47(2):289-298.
182. Silva F.V.M., Gibbs P. Alicyclobacillus acidoterrestris spores in fruit products and design of pasteurisation processes. Trends in Food Science and Technology 2001, 12:68-74.
183. Silva F.V.M., Gibbs P., Vieira M.C., Silva C.L.M. Thermal inactivation of Alicyclobacillus acidoterrestris spores under different temperatures, soluble solids and pH conditions for the design of fruit processes. International Journal of Food Microbiology 1999, 51:95-103.
184. Silva F.V.M., Gibbs P., Silva C.L.M. Establishing a new pasteurization criterion based on Alicyclobacillus acidoterrestris spores for shelf-stable high-acidic fruit products. Fruit Processing 2000, 10:138-141.
185. Sinigaglia M., Corbo M.R., Altieri C., Campaniello D., D'amato D., Bevilacqua A. Combined effects of temperature, water activity and pH on Alicyclobacillus acidoterrestris spores. Journal of Food Protection 2003, 66(12):2216-2221.
186. Slepecky R.A. Spores V. Ecology of sporeformers 1972, 297. American Society for Microbiology, Washington, DC. H.O. Halvorsen, R. Hanson, L.L. Campbell (Eds.).
187. Smith N.R., Gordon R.E., Clark F.E. Aerobic Sporeforming Bacteria. Agriculture Monographs No. 16 1952, USDA, Washington, DC.
188. Speck R.V. Compendium of Methods for the Microbiological Examination of Foods. Aciduric flat sour sporeformers 1976, American Public Health Association, Inc., Washington, DC. M.L. Speck (Ed.).
189. Speck R.V. Thermophilic organisms in food spoilage: sulfide spoilage anaerobes. Journal of Food Protection 1981, 44(2):149-153.
190. Spiegelberg C.H. Acid and pH variations in Ananas comosus Merr. in relation to swells caused by Clostridium sp. Journal of Bacteriology 1936, 31:85.
191. Spiegelberg C.H. Clostridium pasteurianum associated with spoilage of an acid canned fruit. Food Research 1940, 5:115-130.
192. Spiegelberg C.H. Some factors in the spoilage of an acid canned fruit. Food Research 1940, 5:439-447.
193. Splittstoesser D.F., Churey J.J., Lee C.Y. Growth characteristics of aciduric sporeforming bacilli isolated from fruit juices. Journal of Food Protection 1994, 57(12):1080-1083.
194. Splittstoesser D.F., Lee C.Y., Churey J.J. Control of Alicyclobacillus in the juice industry. Dairy Food and Environmental Sanitation 1998, 8:585-587.
195. Spring S., Merkhoffer B., Weiss N., Kroppenstedt R.M., Hippe H., Stackebrandt E. Characterization of novel psychrophilic clostridia from an Antarctic microbial mat: description of Clostridium frigoris sp nov., Clostridium lacusfryxellense sp nov., Clostridium bowmanii sp nov and Clostridium psychrophilum sp nov and reclassification of Clostridium laramiense as Clostridium estertheticum subsp laramiense subsp nov. International Journal of Systematic and Evolutionary Microbiology 2003, 53:1019-1029.
196. Stern R.M., Hegarty C.P., Williams O.B. Detection of Bacillus thermoacidurans (Berry) in tomato juice and successful cultivation in the laboratory. Food Research 1942, 7:186-191.
197. Suzuki T., Yamasato K. Phylogeny of spore-forming lactic-acid bacteria based on 16S ribosomal-RNA gene-sequences. FEMS Microbiology Letters 1994, 115(1):13-17.
198. Thompson P.J. Thermophilic organisms involved in food spoilage: aciduric flat-sour sporeforming aerobes. Journal of Food Protection 1981, 44(2):154-156.
199. Townsend C.T. Spore-forming anaerobes causing spoilage in acid canned foods. Food Research 1939, 4:231-235.
200. Trethon A., Budai J., Herendi A., Szabo V., Geczy M. Botulism in infancy. Orv Hetil 1995, 136:1497-1499.
201. w permitting growth of microorganisms at temperatures near optimal 1978, 216. Academic Press, New York, San Francisco, London. J.A. Troller, J.H.B. Christian (Eds.).
202. Usha G., Murugesan K. Direct gas-liquid chromatography of clinical specimens for rapid diagnosis of anaerobic infections. Indian Journal of Medical Research 1983, 77:19-24.
203. Valero M., Hernández-Herrero, Fernádez P.S., Salmerón Characterisation of Bacillus cereus isolates from fresh vegetables and refrigerated minimally processed foods by biochemical and physiological tests. Food Microbiology 2002, 19:491-499.
204. Van Der Vossen J.M.B.M., Hofstra H. DNA based typing, identification and detection systems for food spoilage microorganisms: development and implementation. International Journal of Food Microbiology 1996, 33(1):35-49.
205. Van Ermengem E. Untersuchungen über Fälle von Fleischvergiftung mit Symptomen von Botulismus. Centralblatt Bakteriologie Abteilung I 1896, 19:442-444.
206. Vaughn K.H., Kreulevitch H., Mercer W.A. Spoilage of canned foods caused by the Bacillus macerans - polymyxa group. Food Research 1952, 17:560-570.
207. Vieira M.C., Teixeira A.A., Silva F.M., Gaspar N., Silva C.L.M. Alicyclobacillus acidoterrestris spores as a target for Cupuaçu (Theobroma grandiflorum) nectar thermal processing: kinetic parameters and experimental methods. International Journal of Food Microbiology 2002, 77(1-2):71-81.
208. Vollú R.E., Dos Santos S.C.C., Seldin L. 16S rRNA targeted PCR for the detection of Paenibacillus macerans. Letters in Applied Microbiology 2003, 37:415-420.
209. Waites W.M. Fundamental and Applied Aspects of Bacterial Spores. Inactivation of spores with chemical agents 1985, 383-396. Academic Press, London. G.J. Dring, D.J. Ellar, G.W. Gould (Eds.).
210. Walls I. Sporeformers that can Grow in Acid and Acidified Foods 1994, Report of scientific and technical regulatory activities, NFPA, Washington, DC.
211. Walls I., Chuyate R. Alicyclobacillus - Historical perspective and preliminary characterisation study. Dairy Food and Environmental Sanitation 1998, 18:499-508.
212. Walls I., Chuyate R. Isolation of Alicyclobacillus acidoterrestris from fruit juices. Journal of AOAC International 2000, 83(5):1115-1120.
213. Waltstra P., Noomen A., Geuters T.J. Cheese: Chemistry, Physics and Microbiology. Dutch-type varieties 1993, vol. 2. Chapman & Hall, London. 2nd ed.
214. Wasserfall F., Teuber M. Action of egg white lysozyme on Clostridium butyricum. Applied and Environmental Microbiology 1979, 38:197-199.
215. Winogradsky S. Clostridium pastorianum, seine Morphologie und seine Eigenschaften als Buttersaureferment. Centralblatt für Bakteriologie II 1902, 9:43-54.
216. Wisotzkey J.D., Jurtshuk P., Fox G.E., Deinhard G., Poralla K. Comparative sequence analysis on the 16S rRNA (rDNA) of Bacillus acidocaldarius, Bacillus acidoterrestris, and Bacillus cycloheptanicus and proposal for creation of a new genus, Alicyclobacillus gen. nov. International Journal of Systematic Bacteriology 1992, 42:263-269.
217. Wong H.-C., Chang M.-H., Fan J.-Y. Incidence and characterisation of Bacillus cereus isolates contaminating dairy products. Applied and Environmental Microbiology 1988, 54:699-702.
218. Xezones H., Segmiller J.L., Hutchings I.J. Processing requirements for a heat tolerant anaerobe. Food Technology 1965, 19:1001-1003.
219. Yamazaki K., Teduka H., Shinano H. Isolation and identification of Alicyclobacillus acidoterrestris from acidic beverages. Bioscience Biotechnology and Biochemistry 1996, 60:543-545.
220. Yamazaki K., Okubo T., Inoue N., Shinano H. Randomly amplified polymorphic DNA (RAPD) for rapid identification of the spoilage bacterium Alicyclobacillus acidoterrestris. Bioscience Biotechnology and Biochemistry 1997, 61(6):1016-1018.
221. Yamazaki K., Murakami M., Kawai Y., Inoui N., Matsuda T. Use of nisin for inhibition of Alicyclobacillus acidoterrestris in acidic drinks. Food Microbiology 2000, 17(3):315-320.
222. York G.K., Heil J.R., Marsh G.L., Ansar A., Merson R.L., Wolcott T., Leonard S. Thermobacteriology of canned, whole, peeled tomatoes. Journal of Food Science 1975, 40:764-769.
223. Ziegler D.R. Application of a recN sequence similarity analysis to the identification of species within the bacterial genus Geobacillus. International Journal of Systematic and Evolutionary Microbiology 2005, 55:1171-1179.