Effect of pH on Thermoanaerobacterium thermosaccharolyticum DSM 571 growth, spore heat resistance and recovery-Reference-Cited by-同舟云学术

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Effect of pH on Thermoanaerobacterium thermosaccharolyticum DSM 571 growth, spore heat resistance and recovery

Published:2016-05 Issue: Volume:55 Page:64-72
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Mtimet Narjes,Guégan Stéphanie,Durand Lucile,Mathot Anne-Gabrielle,Venaille Laurent,Leguérinel Ivan,Coroller Louis,Couvert Olivier

Funder

French National Association of Technical Research (ANRT)

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference57 articles.

1. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing;Ahn;Int. J. Food Microbiol.,2007

2. Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey;André;Int. J. Food Microbiol.,2013

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

4. Novel strains of Moorella thermoacetica form unusually heat-resistant spores;Byrer;Arch. Microbiol.,2000

5. Characterization of two novel saccharolytic, anaerobic thermophiles, Thermoanaerobacterium polysaccharolyticum sp. nov. and Thermoanaerobacterium zeae sp. nov., and emendation of the genus Thermoanaerobacterium;Cann;Int. J. Syst. Evol. Microbiol.,2001

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