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Published in 2022 at "Food microbiology"
DOI: 10.1016/j.fm.2021.103951
Abstract: This study aimed to investigate the inactivation mechanism of Bacillus cereus spores by slightly acidic electrolyzed water (SAEW). Spore inactivation efficacy of SAEW at different available chlorine concentrations (ACC, 20, 60 and 100 mg/L), as well…
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Keywords:
cereus spores;
inactivation;
slightly acidic;
bacillus cereus ... See more keywords
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Published in 2019 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108473
Abstract: Abstract Because of the hydrophobicity and formation of biofilm, Bacillus cereus spores are highly resistant and widespread in food industry. The outermost layer: exosporium of Bacillus cereus spore plays an important role in its surface…
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Keywords:
exosporium;
cereus spores;
detachment exosporium;
bacillus cereus ... See more keywords
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Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108941
Abstract: Abstract The behavior of G. stearothermophilus and B. cereus during the fermentation of cocoa beans was assessed in this study. Cocoa fermentation trials lasted seven days and were conducted inoculating a cocktail of spores of…
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Keywords:
cocoa beans;
stearothermophilus cereus;
fermentation;
cereus spores ... See more keywords
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Published in 2022 at "Microbiology Spectrum"
DOI: 10.1128/spectrum.00666-22
Abstract: Bacillus cereus is commonly present in soil and infects humans via contaminated food. In this study, we used B. cereus spores to investigate the movement of the spore-specific inner membrane (IM) channel protein SpoVAEa, the…
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Keywords:
spore;
gerd;
cereus spores;
germination ... See more keywords