| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6289056 | Food Microbiology | 2012 | 8 Pages |
Abstract
⺠A model linking sporulation temperature and pH to heat resistance is proposed. ⺠The tested bacteria are Bacillus weihenstephanensis and Bacillus licheniformis. ⺠There are sporulation temperatures and pHs maximizing spore heat resistance.
Keywords
Related Topics
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Agricultural and Biological Sciences
Food Science
Authors
Eugénie Baril, Louis Coroller, Olivier Couvert, Ivan Leguérinel, Florence Postollec, Christophe Boulais, Frédéric Carlin, Pierre Mafart,