Spore Heat Resistance and Growth Ability at Refrigeration Temperatures of Bacillus spp. and Paenibacillus spp.
Author:
Affiliation:
1. Food Processing Research Center, Hokkaido Research Organization
2. Laboratory of Marine Food Science and Technology, Faculty of Fisheries Sciences, Hokkaido University
Publisher
The Society for Antibacterial and Antifungal Agents, Japan
Subject
Public Health, Environmental and Occupational Health,Applied Microbiology and Biotechnology
Link
https://www.jstage.jst.go.jp/article/bio/26/3/26_147/_pdf
Reference27 articles.
1. Ash, C., Priest, F.G. and Collins, M.D. (1993) Molecular-identification of ribosomal-RNA group 3 bacilli (Ash, Farrow, Wallbanks and Collins) using a PCR probe test - proposal for the creation of a new genus Paenibacillus. Anton Leeuw. Int. J. G., 64, 253-260.
2. Baril, E., Coroller, L., Couvert, O., Leguerinel, I., Postollec, F., Boulais, C., Carlin, F. and Mafart, P. (2012) Modeling heat resistance of Bacillus weihenstephanensis and Bacillus licheniformis spores as function of sporulation temperature and pH. Food Microbiol., 30, 29-36.
3. Buehler, A.J., Martin, N.H., Boor, K.J. and Wiedmann, M. (2018) Psychrotolerant spore-former growth characterization for the development of a dairy spoilage predictive model. J. Dairy Sci., 101, 1-18.
4. Carlin, F., Guinebretiere, M.H., Choma, C., Pasqualini, R., Braconnier, A. and Nguyen-The, C. (2000) Spore-forming bacteria in commercial cooked, pasteurized and chilled vegetable purees. Food Microbiol., 17, 153-165.
5. Choma, C., Guinebretiere, M.H., Carlin, F., Schmitt, P., Velge, P., Granum, P.E. and Nguyen-The, C. (2000) Prevalence, characterization and growth of Bacillus cereus in commercial cooked chilled foods containing vegetables. J. Appl. Microbiol., 88, 617-625.
Cited by 6 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. Comparison of Peribacillus simplex with Bacillus cereus and Paenibacillus odorifer according to heat resistance and low-temperature growth;International Dairy Journal;2024-07
2. Bacteriostatic Effects of Food Additives on <i>Paenibacillus odorifer</i>, the Bacterium Causing the Deterioration of Refrigerated Processed Foods;Japanese Journal of Food Microbiology;2024-06-30
3. Single‐cell analysis reveals microbial spore responses to sodium hypochlorite;Journal of Biophotonics;2024-04-12
4. The Investigation of Changes in Bacterial Community of Pasteurized Milk during Cold Storage;Foods;2024-01-31
5. Single-cell analysis reveals microbial spore responses to sodium hypochlorite;2024-01-03
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3