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

Letters in Applied Microbiology
M MazasR Martín

Abstract

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.

Citations

Mar 8, 2011·Applied Microbiology and Biotechnology·Hue Nguyen Thi MinhPatrick Gervais
Jun 2, 2014·Microbiological Research·Sandra R B R SellaCarlos Ricardo Soccol
Apr 26, 2005·International Journal of Pharmaceutics·Carolina de Las Heras AlarcónCameron Alexander
Dec 8, 2019·Applied and Environmental Microbiology·Daniela Wetzel, Shonna M McBride
Jul 30, 2017·AMB Express·Elisabeth EschlbeckUlrich Kulozik
Apr 17, 2003·Journal of Food Protection·Sangsuk Oh, Myoung-Joo Moon
Jun 24, 2021·Comprehensive Reviews in Food Science and Food Safety·Jelena JovanovicAndreja Rajkovic

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