Effect of incubation temperature and pH on the recovery of Bacillus weihenstephanensis spores after exposure to a peracetic acid-based disinfectant or to pulsed light-Reference-Cited by-同舟云学术

Effect of incubation temperature and pH on the recovery of Bacillus weihenstephanensis spores after exposure to a peracetic acid-based disinfectant or to pulsed light

Published:2018-08 Issue: Volume:278 Page:81-87
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Trunet C.,Mtimet N.,Mathot A.-G.,Postollec F.,Leguérinel I.,Couvert O.,Carlin F.,Coroller L.^ORCID

Funder

Conseil Régional de Bretagne

ADRIA Food technology Institute

Bretagne Biotechnologie Alimentaire

ANRT

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

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3. The wet-heat resistance of Bacillus weihenstephanensis KBAB4 spores produced in a two-step sporulation process depends on sporulation temperature but not on previous cell history;Baril;Int. J. Food Microbiol.,2011

4. Modeling heat resistance of Bacillus weihenstephanensis and Bacillus licheniformis spores as function of sporulation temperature and pH;Baril;Food Microbiol.,2012

5. How moist heat kills spores of Bacillus subtilis;Coleman;J. Bacteriol.,2007

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