Aerobic spore-forming bacteria associated with ropy bread: Identification, characterization and spoilage potential assessment-Reference-Cited by-同舟云学术

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Aerobic spore-forming bacteria associated with ropy bread: Identification, characterization and spoilage potential assessment

Published:2024-06 Issue: Volume:418 Page:110730
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Pacher Nicola,Burtscher Johanna,Bender Denisse,Fieseler Lars,Domig Konrad J.

Publisher

Elsevier BV

Reference72 articles.

1. The influence of sporulation conditions on the spore coat protein composition of Bacillus subtilis spores;Abhyankar;Front. Microbiol.,2016

2. Spore-forming bacteria responsible for food spoilage;André;Res. Microbiol.,2017

3. Microbial biofilms in the food industry-a comprehensive review;Carrascosa;Int. J. Environ. Res. Public Health,2021

4. Keeping up with the Bacillus cereus group: taxonomy through the genomics era and beyond;Carroll;Crit. Rev. Food Sci. Nutr.,2022

5. Technology of Breadmaking;Cauvain,2015

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