Sporulation boundaries and spore formation kinetics of Bacillus spp. as a function of temperature, pH and aw

Food Microbiology

Volumn 32, Issue 1, 2012, Pages 79-86

  Baril, Eugénie ^a,b   Coroller, Louis ^a,b   Couvert, Olivier ^a,b   El Jabri, Mohammed ^b   Leguerinel, Ivan ^a,b   Postollec, Florence ^b   Boulais, Christophe ^b   Carlin, Frédéric ^c,d   Mafart, Pierre ^a,b  

^a UNIVERSITÉ EUROPÉENNE DE BRETAGNE   (France)

^b UNIVERSITÉ DE BREST   (France)

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

^d UNIVERSITY OF AVIGNON   (France)

Author keywords

Bacillus licheniformis; Bacillus weihenstephanensis; Growth; Modeling; PH; Sporulation boundaries; Temperature; Water activity

Indexed keywords

WATER;

ARTICLE; BACILLUS; BACTERIAL SPORE; CHEMISTRY; GROWTH, DEVELOPMENT AND AGING; KINETICS; METABOLISM; PH; TEMPERATURE;

BACILLUS; HYDROGEN-ION CONCENTRATION; KINETICS; SPORES, BACTERIAL; TEMPERATURE; WATER;

BACILLUS (BACTERIUM); BACILLUS LICHENIFORMIS; BACILLUS WEIHENSTEPHANENSIS; BACTERIA (MICROORGANISMS);

EID: 84864358295     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.04.011     Document Type: Article

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