Quantification of the impact of single and multiple mild stresses on outgrowth heterogeneity of Bacillus cereus spores

International Journal of Food Microbiology

Volumn 177, Issue , 2014, Pages 57-62

  van Melis, C C J ^a,b   den Besten, H M W ^b   Nierop Groot, M N ^a,b   Abee, T ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Anopore; Bacillus cereus; Heterogeneity; Outgrowth; Spores; Stress

Indexed keywords

SORBIC ACID;

ARTICLE; BACILLUS CEREUS; BACTERIAL SPORE; BACTERIUM COLONY; BACTERIUM CULTURE; CELL DIVISION; COLONY FORMATION; COLONY FORMING UNIT; CONTROLLED STUDY; GENETIC HETEROGENEITY; GROWTH CURVE; HEAT TREATMENT; INCUBATION TIME; LIMIT OF QUANTITATION; NONHUMAN; OUTGROWTH HETEROGENEITY; PH; PRESERVATION; SPORE GERMINATION; STRESS; SWELLING;

ANOPORE; BACILLUS CEREUS; HETEROGENEITY; OUTGROWTH; SPORES; STRESS;

BACILLUS CEREUS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; SODIUM CHLORIDE; SORBIC ACID; SPORES, BACTERIAL; STRESS, PHYSIOLOGICAL;

EID: 84895757423     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.02.015     Document Type: Article

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