Spores of Bacillus cereus strain KBAB4 produced at 10°C and 30°C display variations in their properties

Food Microbiology

Volumn 28, Issue 2, 2011, Pages 291-297

  Planchon, Stella ^a,b   Dargaignaratz, Claire ^a,b   Levy, Caroline ^a,b   Ginies, Christian ^a,b   Broussolle, Véronique ^a,b   Carlin, Frédéric ^a,b  

^a UMR A 408 INRA University of Avignon   (France)

^b UNIVERSITY OF AVIGNON   (France)

Author keywords

Germination; Resistance; Spore; Sporulation; Temperature

Indexed keywords

ARTICLE; BACILLUS CEREUS; BACTERIAL COUNT; BACTERIAL SPORE; FOOD CONTROL; GERMINATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; KINETICS; PATHOGENICITY; PHYSIOLOGY; PRODUCT SAFETY; TEMPERATURE;

BACILLUS CEREUS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD MICROBIOLOGY; GERMINATION; HUMANS; KINETICS; SPORES, BACTERIAL; TEMPERATURE;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS);

EID: 79651470330     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.07.015     Document Type: Article

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