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

被引：31

作者：

Mazas, M

Lopez, M

Gonzalez, I

Bernardo, A

Martin, R

机构：

[1] UNIV LEON, FAC VET, DEPT HIGIENE & TECNOL ALIMENTOS, E-24071 LEON, SPAIN

[2] UNIV VIGO, FAC CIENCIAS ORENSE, AREA TECNOL ALIMENTOS, VIGO, SPAIN

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1997年 / 25卷 / 05期

关键词：

D O I：

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

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Spores of Bacillus cereus ATCC 7004, 4342 and 9818 were obtained in nutrient agar at several pH from 5.9 to 8.3. The optimum pH for sporulation was around 7, but good production of spores was obtained in the range 6.5-8.3. With all three strains, D-values clearly dropped with sporulation pH, decreasing by about 65% per pH unit. z-Values were not significantly modified (P > 0.05) by this factor. Mean z-values of 7.13 degrees C +/- 0.16 for strain 7004, 7.67 degrees C +/- 0.04 for 4342 and 8.80 degrees C +/- 0.64 for 9818 were obtained.

引用

页码：331 / 334

页数：4

共 22 条

[1]

ALCOCK SJ, 1985, FUNDAMENTAL APPL ASP, P261

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