Tracking spore-forming bacteria in food: from natural biodiversity to selection by processes.
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Summary
The results suggest that selection, and therefore the observed (re)-emergence of unexpected sporeforming contaminants in food might be favoured by the use of given food ingredients and food processing technologies.
- Type
- article
- Published
- 2012-08-01
- Cited by
- 151
- References
- 73
- OpenAlex
- https://openalex.org/W22795797
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:37922089
Keywords
Political science
References
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- Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration.
- Knowledge of the physiology of spore-forming bacteria can explain the origin of spores in the food environment.
- Relative Expression of Germination Genes SleB, GerAC, and gpr in Heat Treated Bacillus licheniformis and Bacillus subtilis
- A RAPD based study revealing a previously unreported wide range of mesophilic and thermophilic spore formers associated with milk powders in China.
- Characterization of aerobic spore-forming bacteria associated with industrial dairy processing environments and product spoilage.
- Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients.
- Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey.
- Genotypic and phenotypic characterization of foodborne Geobacillus stearothermophilus.
- Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
- Identification of non-Listeria spp. bacterial isolates yielding a β-D-glucosidase-positive phenotype on Agar Listeria according to Ottaviani and Agosti (ALOA).
- Speedy speciation in a bacterial microcosm: new species can arise as frequently as adaptations within a species
- Induced adaptation of Bacillus sp. to antimicrobial nanosilver.
- Development of a Multiplex-PCR assay for the rapid identification of Geobacillus stearothermophilus and Anoxybacillus flavithermus.
- Antibacterial Activities of Chemical and Biological Food Preservatives towards Food Spoilage Bacillus among and within Species
- Evaluation of dairy powder products implicates thermophilic sporeformers as the primary organisms of interest.
- Label-free, non-invasive light scattering sensor for rapid screening of Bacillus colonies.
- Rapid identification of dairy mesophilic and thermophilic sporeforming bacteria using DNA high resolution melt analysis of variable 16S rDNA regions.
- Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during process.
- Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life.
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