Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread

Author:

Valerio F.,De Bellis P.,Di Biase M.,Lonigro S.L.,Giussani B.,Visconti A.,Lavermicocca P.,Sisto A.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference34 articles.

1. Detection and identification of bacteria in a isolated system with near-infrared spectroscopy and multivariate analysis;Alexandrakis;Journal of Agricultural and Food Chemistry,2008

2. Bacillus spore contamination associated with commercial bread manufacture;Bailey;Food Microbiology,1993

3. Applied Chemometrics for Scientists;Brereton,2007

4. Phylogenetic analysis of Bacillus subtilis and related taxa based on partial gyrA gene sequences;Chun;Antonie Van Leeuwenhoek,2000

5. Characterization of Bacillus isolated from ropey bread, bakery equipment and raw material;Collins;South African Journal of Science,1991

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