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Effects of sporulation pH on the heat resistance and the sporulation of Bacillus cereus

1997; Oxford University Press; Volume: 25; Issue: 5 Linguagem: Inglês

10.1046/j.1472-765x.1997.00240.x

1472-765X

M. Mazas, Mercedes López, I. González, Ana Bernardo, Roberto Martín‐Hernández,

Bacterial Genetics and Biotechnology

Journal Article Effects of sporulation pH on the heat resistance and the sporulation of Bacillus cereus Get access M. Mazas, M. Mazas Departamento de Higiene y Tecnología de los Alimentos, Universidad de León, León Search for other works by this author on: Oxford Academic Google Scholar M. López, M. López Area de Tecnología de los Alimentos, Facultad de Ciencias de Orense, Universidad de Vigo, Vigo, Spain Search for other works by this author on: Oxford Academic Google Scholar I. González, I. González Departamento de Higiene y Tecnología de los Alimentos, Universidad de León, León Search for other works by this author on: Oxford Academic Google Scholar A. Bernardo, A. Bernardo Departamento de Higiene y Tecnología de los Alimentos, Universidad de León, León Search for other works by this author on: Oxford Academic Google Scholar R. Martín R. Martín Departamento de Higiene y Tecnología de los Alimentos, Universidad de León, León Dr Roberto Martín Sarmiento Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de León, Campus de Vegazana s/n 24071 León, Spain. Search for other works by this author on: Oxford Academic Google Scholar Letters in Applied Microbiology, Volume 25, Issue 5, 1 November 1997, Pages 331–334, https://doi.org/10.1046/j.1472-765X.1997.00240.x Published: 01 November 1997 Article history Received: 17 December 1996 Accepted: 18 April 1997 Published: 01 November 1997