Effect of copy number of the spoVA2mob operon, sourdough and reutericyclin on ropy bread spoilage caused by Bacillus spp.
Zhen Li, Francieli Begnini Siepmann, Luis E. Rojas Tovar, Xiaoyan Chen, Michael G. Gänzle
Topics & Concepts
Bacillus amyloliquefaciensFood spoilageBacillus subtilisBacillus (shape)Food scienceBiologyMicrobiologyOperonEndosporeBacillalesSporeFermentationBacteriaBiochemistryMutantGeneGeneticsProbiotics and Fermented FoodsFood composition and propertiesMicrobial Metabolites in Food Biotechnology