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Effect of Sporulation Conditions Following Submerged Cultivation on the Resistance of Bacillus atrophaeus Spores against Inactivation by H(2)O(2)

The resistance formation of spores in general and of Bacillus atrophaeus in particular has long been the focus of science in the bio-defense, pharmaceutical and food industries. In the food industry, it is used as a biological indicator (BI) for the evaluation of the inactivation effects of hydrogen...

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Detalles Bibliográficos
Autores principales: Stier, Philipp, Kulozik, Ulrich
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7412142/
https://www.ncbi.nlm.nih.gov/pubmed/32629775
http://dx.doi.org/10.3390/molecules25132985