Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients-Reference-Cited by-同舟云学术

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Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients

Published:2015-03 Issue: Volume:197 Page:30-39
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

De Bellis Palmira,Minervini Fiorenza,Di Biase Mariaelena,Valerio Francesca,Lavermicocca Paola,Sisto Angelo

Funder

New Strategies for Improvement of Food Safety: Prevention, Control, Correction" (S.I.Mi.S.A)

MIUR Cluster “CL.A.N.”–CLUSTER AGRIFOOD NAZIONALE

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference43 articles.

1. Identification of a Bacillus anthracis specific indel in the yeaC gene and development of a rapid pyrosequencing assay for distinguishing B. anthracis from the B. cereus group;Ahmod;J. Microbiol. Methods,2011

2. Detection of toxigenic Bacillus cereus and Bacillus thuringiensis spores in U.S. rice;Ankolekar;Int. J. Food Microbiol.,2009

3. Bacillus subtilis and B. mojavensis strains connected to food poisoning produce the heat stable toxin amylosin;Apertroaie-Constantin;J. Appl. Microbiol.,2009

4. Regulation of toxin production by Bacillus cereus and its food safety implications;Ceuppens;Crit. Rev. Microbiol.,2011

5. Incidence and biochemical characteristics of Bacillus flora in Sardinian dairy products;Cosentino;Int. J. Food Microbiol.,1997

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3. Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy;Foods;2023-04-30

4. Essential oil of Cymbopogon martini, source of geraniol, as a potential antibacterial agent against Bacillus subtilis, a pathogen of the bakery industry;F1000Research;2023-03-24

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