Food Business Week
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Research from INRA Reveals New Findings on Bacillus
April 28th, 2011
According to recent research published in the journal Food Microbiology, "Spores of the psychrotrophic Bacillus cereus KBAB4 strain were produced at 10 degrees C and 30 degrees C in fermentors. Spores produced at 30 degrees C were more resistant to wet heat at 85 degrees C.1 % glutaraldehyde, 5 % hydrogen peroxide, 1 M NaOH and pulsed light at fluences between 0.5 and 1.75J cm(-2) and to a lesser extent to monochromatic UV-C at 254 nm."
"No difference in resistance to 0.25 mM formaldehyde, 1 M nitrous acid and 0.025 gl(-1) calcium hypochlorite was observed. Spores produced at 10 degrees C germinated more efficiently with 10 mM and 100 mM L-alanine than spores...
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Source: Food Business Week (2011-04-28)