Two distinct groups within the bacillus subtilis group display significantly different spore heat resistance properties

Food Microbiology

Volumn 45, Issue PA, 2015, Pages 18-25

  Berendsen, Erwin M ^a,c,d   Zwietering, Marcel H ^a,b   Kuipers, Oscar P ^a,c   Wells Bennik, Marjon H J ^a,d  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c UNIVERSITY OF GRONINGEN   (Netherlands)

^d NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Bacillus subtilis group; Batch heating; Continuous flow heating; Spore inactivation; Strain variation

Indexed keywords

BACILLUS SUBTILIS;

BACTERIAL DNA; RIBOSOME DNA; RNA 16S;

BACILLUS SUBTILIS; BACTERIAL COUNT; BACTERIAL SPORE; CHEMISTRY; CLASSIFICATION; DNA SEQUENCE; FOOD CONTAMINATION; FOOD CONTROL; GENETICS; HEAT; ISOLATION AND PURIFICATION; KINETICS; MOLECULAR GENETICS; NUCLEOTIDE SEQUENCE; PHYSIOLOGY; SPECIES DIFFERENCE;

BACILLUS SUBTILIS; BASE SEQUENCE; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; DNA, RIBOSOMAL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HOT TEMPERATURE; KINETICS; MOLECULAR SEQUENCE DATA; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; SPECIES SPECIFICITY; SPORES, BACTERIAL;

EID: 84915753968     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.04.009     Document Type: Article

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