Affiliation:
1. Division of Food Science, Toyo Institute of Food Technology
Publisher
The Society for Antibacterial and Antifungal Agents, Japan
Subject
Public Health, Environmental and Occupational Health,Applied Microbiology and Biotechnology
Reference13 articles.
1. Andre, S., Zuver, F., and Remize, F. (2013) Thermophilic spore-forming bacteria isolated spoiled canned food and their heat resistance. Results of a French ten-year survey. Int. J. Food Microbiol. 165, 134-143.
2. Burgess, S. A., Lindsay, D., and Flint, S. H. (2010) Thermophilic bacilli and their importance in daily processing. Int. J. Food Microbiol. 144, 215-225.
3. Cooper, R. M., and McKillip, J. L. (2006) Enterotoxigenic Bacillus spp.. DNA fingerprint revealed in naturally contaminated nonfat dry milk powder using rep-PCR. J. Basic. Microbiol. 46, 358-364.
4. Le Drean, G., Mounier, J., Vasseur, V., Arzur, D., Habrylo, O., and Barbier, G. (2010) Quantification of Penicillium camemberti and P. roqueforti mycelium by real-time PCR to assess their growth dynamics during ripening cheese. Int. J. Food Microbiol. 138, 100-107.
5. Logan, N. A., and De Vos, P. (2009) Genus Bacillus Cohn 1872. In Bergey’s Manual of Systematic Bacteriology, 2nd edn, vol. 3, pp, 21-128. Edited by P. Vos, G. Garrity, D. Jhons, N. R. Kreig, W. Ludwig, F. A. Rainet, K.-H. Schleifer & W. B. Whitman. New York: Springer-Verlag.
Cited by
3 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