Effects of temperature, pH and water activity on the growth and the sporulation abilities of Bacillus subtilis BSB1
Emilie Gauvry, Anne‐Gabrielle Mathot, Olivier Couvert, Ivan Leguérinel, Louis Coroller
Topics & Concepts
SporeBacillus subtilisFood spoilageEndosporeFood scienceWater activityFood industryBiologyBacterial growthBacteriaChemistryMicrobiologyWater contentGeneticsGeotechnical engineeringEngineeringMicrobial Inactivation MethodsProbiotics and Fermented FoodsListeria monocytogenes in Food Safety