Occurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations

Author:

Pereira Ana Paula M.,Stradiotto Graziele C.,Freire Luísa,Alvarenga Verônica O.,Crucello Aline,Morassi Letícia L.P.,Silva Fabiana P.,Sant’Ana Anderson S.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

CNPq

São Paulo Research Foundation

FAPESP

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Determinação eletrométrica do pH;Ali - Adolfo Lutz Institute,2008

2. Origin of bacterial spores contaminating foods;Carlin;Food Microbiology,2011

3. Toxigenic potential and heat survival of spore-forming bacteria isolated form bread and ingredients;De Bellis;International Journal of Food Microbiology,2015

4. Partial purification and characterization of an extracellular metallopeptidase produced by Bacillus amyloliquefaciens FE-K1;Erem;Trakya University Journal of Natural Sciences,2020

5. Isolation and identification of Bacillus spp. and related genera from different starchy foods;Fangio;Journal of Food Science,2010

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