Related content

Sporulation Temperature and Heat Resistance of Bacillus subtilis at Different pH Values

By Sala Francisco J.   Ibarz Pilar   Palop Alfredo   Raso Javier   Condon Santiago  

Journal of Food Protection, Vol. 58, Iss. 3, 1995-03 ,pp. : 239-243

International Association for Food Protection

Access to resources Recommend Favorite

Spore Formation in Bacillus subtilis Biofilms

By Lindsay D.   Brözel V.S.   Von Holy A.  

Journal of Food Protection, Vol. 68, Iss. 4, 2005-04 ,pp. : 860-865

International Association for Food Protection

Access to resources Recommend Favorite

Biofilm-Spore Response in Bacillus cereus and Bacillus subtilis during Nutrient Limitation

By Lindsay D.   Brözel V. S.   von Holy A.  

Journal of Food Protection, Vol. 69, Iss. 5, 2006-05 ,pp. : 1168-1172

International Association for Food Protection

Access to resources Recommend Favorite

Potential Bacillus subtilis α-Amylase-Based Time-Temperature Integrators To Evaluate Pasteurization Processes

By Van Loey A.   Hendrickx M.   Ludikhuyze L.   Weemaes C.   Haentjens T.   De Cordt S.   Tobback P.  

Journal of Food Protection, Vol. 59, Iss. 3, 1996-03 ,pp. : 261-267

International Association for Food Protection

Access to resources Recommend Favorite

Susceptibilities of Bacillus subtilis, Bacillus cereus, and Avirulent Bacillus anthracis Spores to Liquid Biocides

By Hilgren J.   Swanson K. M. J.   Diez-Gonzalez F.   Cords B.  

Journal of Food Protection, Vol. 72, Iss. 2, 2009-02 ,pp. : 360-364

International Association for Food Protection

Access to resources Recommend Favorite