Bacillus thermoamylovorans spores with very-high-level heat resistance germinate poorly in rich medium despite the presence of ger clusters but efficiently upon exposure to calcium-dipicolinic acid

Applied and Environmental Microbiology

Volumn 81, Issue 22, 2015, Pages 7791-7801

  Berendsen, Erwin M ^a,b,c   Krawczyk, Antonina O ^a,b   Klaus, Verena ^a,c   de Jong, Anne ^a,b   Boekhorst, Jos ^a,c   Eijlander, Robyn T ^a,b,c   Kuipers, Oscar P ^a,b   Wells Bennik, Marjon H J ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b UNIVERSITY OF GRONINGEN   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIOLOGY; CALCIUM; CULTIVATION; GENES; ORGANIC ACIDS; ORGANIC POLYMERS; SPECIFIC HEAT; SPOILAGE; STERILIZATION (CLEANING); THERMAL PROCESSING (FOODS);

BACILLUS SUBTILIS; DIPICOLINIC ACIDS; FOOD INGREDIENTS; MICROSCOPIC ANALYSIS; RESISTANCE PROPERTIES; SPORE GERMINATION; SPORE SURVIVALS; STERILIZATION PROCESS;

HEAT RESISTANCE;

BACTERIUM; CHEMICAL COMPOUND; FOOD INDUSTRY; FOOD SAFETY; GENE EXPRESSION; GENOME; GERMINATION; NUTRIENT AVAILABILITY; NUTRIENT LIMITATION; SPORE; SURVIVAL; TEMPERATURE EFFECT; TOLERANCE; VIABILITY;

BACILLUS SUBTILIS; BACILLUS THERMOAMYLOVORANS;

DIPICOLINIC ACID; GUM ARABIC; PICOLINIC ACID DERIVATIVE;

ANIMAL; BACILLUS; BACTERIAL SPORE; FOOD CONTROL; GENETICS; GROWTH, DEVELOPMENT AND AGING; HEAT; METABOLISM; MICROBIOLOGY; MILK; PHYSIOLOGY;

ANIMALS; BACILLUS; FOOD MICROBIOLOGY; GUM ARABIC; HOT TEMPERATURE; MILK; PICOLINIC ACIDS; SPORES, BACTERIAL;

EID: 84946081445     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.01993-15     Document Type: Article

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