Influence of Acid Adaptation on the Probability of Germination of Clostridium sporogenes Spores Against pH, NaCl and Time

The Clostridium sp. is a large group of spore-forming, facultative or strictly anaerobic, Gram-positive bacteria that can produce food poisoning. The table olive industry is demanding alternative formulations to respond to market demand for the reduction of acidity and salt contents in final product...

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Detalles Bibliográficos
Autores principales: Valero, Antonio, Olague, Elena, Medina-Pradas, Eduardo, Garrido-Fernández, Antonio, Romero-Gil, Verónica, Cantalejo, María Jesús, García-Gimeno, Rosa María, Pérez-Rodríguez, Fernando, Posada-Izquierdo, Guiomar Denisse, Arroyo-López, Francisco Noé
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074042/
https://www.ncbi.nlm.nih.gov/pubmed/31991695
http://dx.doi.org/10.3390/foods9020127

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074042/
https://www.ncbi.nlm.nih.gov/pubmed/31991695
http://dx.doi.org/10.3390/foods9020127

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