Sporulation and Heat Resistance of Bacillus stearothermophilus Spores Produced in Chemically Defined Media-Reference-Cited by-同舟云学术

Sporulation and Heat Resistance of Bacillus stearothermophilus Spores Produced in Chemically Defined Media

Published:1972-05 Issue:2 Volume:110 Page:775-776
ISSN:0021-9193
Container-title:Journal of Bacteriology
language:en
Short-container-title:J Bacteriol

Author:

de Guzman Anselma¹,Fields M. L.¹,Humbert R. D.¹,Kazanas Nuria¹

Affiliation:

1. Department of Food Science and Nutrition, University of Missouri, Columbia, Missouri 65201

Abstract

The effect of amino acids on sporulation is discussed. Heat-resistant spores were produced in a chemically defined medium.

Publisher

American Society for Microbiology

Subject

Molecular Biology,Microbiology

Link

https://journals.asm.org/doi/pdf/10.1128/jb.110.2.775-776.1972

Reference5 articles.

1. Bernlohr R. W. 1965. Role of amino acids in sporulation p. 75-87. In L. L. Campbell and H. 0. Halvorson (ed.) Spores III. American Society for Microbiology Ann Arbor Mich.

2. Observations on the biotin requirement of thermophilic bacteria;Campbell L. L.;J. Bacteriol.,1953

3. Factors affecting the growth and interaction of rough and smooth variants of Bacillus stearothermophilus. 2. Media and pH;Hill W. H.;J. Food Sci.,1967

4. The nutritional requirements for germination and outgrowth of spores and vegetative cells of some aerobic sporeforming bacteria;O'Brien R. T.;J. Bacteriol.,1957

5. Chemically defined liquid medium for the growth and sporulation of Bacillus stearothermophilus 1518 rough variant;Tandon S. M.;J. Food Sci.,1971

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