Synergistic interaction between pH and NaCl in the limits of germination and outgrowth of Clostridium sporogenes and Group I Clostridium botulinum vegetative cells and spores after heat treatment-Reference-Cited by-同舟云学术

Synergistic interaction between pH and NaCl in the limits of germination and outgrowth of Clostridium sporogenes and Group I Clostridium botulinum vegetative cells and spores after heat treatment

Published:2022-09 Issue: Volume:106 Page:104055
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Boix Emmanuelle,Coroller Louis,Couvert Olivier^ORCID,Planchon Stella,van Vliet Arnoud H.M.^ORCID,Brunt Jason^ORCID,Peck Michael W.,Rasetti-Escargueil Christine,Lemichez Emmanuel^ORCID,Popoff Michel R.,André Stéphane

Funder

ANRT

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference42 articles.

1. Fiche de description de danger biologique transmissible par les aliments/Clostridium botulinum;Clostridium neurotoxinogènes,2019

2. Growth rate and growth probability of Listeria monocytogenes in dairy, meat and seafood products in suboptimal conditions;Augustin;J. Appl. Microbiol.,2005

3. SPAdes: a new genome assembly algorithm and its applications to single-cell sequencing;Bankevich;J. Comput. Biol.,2012

4. Comparative study of thermal kinetics for Clostridium sporogenes PA 3679 inactivation using glass capillary tube and aluminum tube methods in carrot juice and phosphate buffer;Basaran-Akgul;J. Pure Appl. Microbiol.,2013

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Gut microbiota contributes to high-altitude hypoxia acclimatization of human populations;Genome Biology;2024-08-28

2. Oil addition increases the heat resistance of Clostridium sporogenes spores in braised sauce beef: Perspectives from spore surface characteristics and microstructure;International Journal of Food Microbiology;2024-03

3. Clostridium strain FAM25158, a unique endospore-forming bacterium related to Clostridium tyrobutyricum and isolated from Emmental cheese shows low tolerance to salt;Frontiers in Microbiology;2024-02-13

4. Advancing food quality assurance: Integrating microneedle technology with advanced analytical methods;Nano Today;2024-02

5. Identification and characterization of the microbial agent responsible of an alteration in spoiled, Grana Padano cheese during ripening;Food Control;2024-01