Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread

International Journal of Food Microbiology

Volumn 156, Issue 3, 2012, Pages 278-285

  Valerio, F ^a   De Bellis, P ^a   Di Biase, M ^a   Lonigro, S L ^a   Giussani, B ^b   Visconti, A ^a   Lavermicocca, P ^a   Sisto, A ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b UNIVERSITY OF INSUBRIA   (Italy)

Author keywords

Bacillus amyloliquefaciens; Bacillus subtilis; FT NIR; GyrA and gyrB genes; Semolina; Sym'Previus

Indexed keywords

DNA TOPOISOMERASE (ATP HYDROLYSING) A; DNA TOPOISOMERASE (ATP HYDROLYSING) B; RNA 16S;

ARTICLE; BACILLUS; BACILLUS AMYLOLIQUEFACIENS; BACILLUS CEREUS; BACILLUS LICHENIFORMIS; BACILLUS MEGATERIUM; BACILLUS PUMILUS; BACILLUS SUBTILIS; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; BACTERIUM ISOLATION; BREAD; CONTROLLED STUDY; FOOD SPOILAGE; GENE SEQUENCE; GRAIN; MICROBIAL DIVERSITY; NEAR INFRARED SPECTROSCOPY; NONHUMAN; PAENIBACILLUS; RNA SEQUENCE; SACCHAROMYCES CEREVISIAE; SPOROGENESIS;

BACILLUS; BACILLUS MEGATERIUM; BACILLUS SUBTILIS; BREAD; CEREALS; RNA, RIBOSOMAL, 16S; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SPORES, BACTERIAL; TRITICUM;

BACILLUS (BACTERIUM); BACILLUS AMYLOLIQUEFACIENS; BACILLUS CEREUS GROUP; BACILLUS MEGATERIUM; BACILLUS PUMILUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); PAENIBACILLUS; SEMOLINA;

EID: 84861006258     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.04.005     Document Type: Article

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