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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Planchon, Stella Dargaignaratz, Claire Levy, Caroline Ginies, Christian Broussolle, Véronique Carlin, Frédéric |
| Description | Country affiliation: France Author Affiliation: Planchon S ( INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France. splanchon@avignon.inra.fr) |
| Abstract | Spores of the psychrotrophic Bacillus cereus KBAB4 strain were produced at 10 °C and 30 °C in fermentors. Spores produced at 30 °C were more resistant to wet heat at 85 °C, 1% glutaraldehyde, 5% hydrogen peroxide, 1M NaOH and pulsed light at fluences between 0.5 and 1.75 Jcm(-2) and to a lesser extent to monochromatic UV-C at 254 nm. No difference in resistance to 0.25 mM formaldehyde, 1M nitrous acid and 0.025 gl(-1) calcium hypochlorite was observed. Spores produced at 10 °C germinated more efficiently with 10 mM and 100 mM l-alanine than spores produced at 30 °C, while no difference in germination was observed with inosine. Dipicolinic acid (DPA) content in the spore was significantly higher for spores prepared at 30 °C. Composition of certain fatty acids varied significantly between spores produced at 10 °C and 30 °C. |
| File Format | HTM / HTML |
| ISSN | 07400020 |
| Issue Number | 2 |
| Volume Number | 28 |
| e-ISSN | 10959998 |
| Journal | Food Microbiology |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2011-04-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Microbiology Discipline Nutritional Sciences Bacillus Cereus Physiology Food Microbiology Spores, Bacterial Growth & Development Temperature Pathogenicity Colony Count, Microbial Consumer Product Safety Humans Kinetics Journal Article Research Support, Non-u.s. Gov't |
| Content Type | Text |
| Resource Type | Article |
| Subject | Microbiology Food Science |
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