Models of the behaviour of (thermally stressed) microbial spores in foods: tools to study mechanisms of damage and repair.

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作者： Alex,Ter Beek ^[1] ; Luc M,Hornstra ; Rachna,Pandey ; Wouter W,Kallemeijn ; Jan P P M,Smelt ; Erik M M,Manders ; Stanley,Brul

作者单位： Department of Molecular Biology and Microbial Food Safety (MBMFS), Netherlands Institute for Systems Biology, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands. ^[1]

主题词枯草芽孢杆菌(Bacillus subtilis);食品微生物学(Food Microbiology);热温度(Hot Temperature);显微镜检查, 相差(Microscopy, Phase-Contrast);模型, 生物学(Models, Biological);孢子, 细菌(Spores, Bacterial)

DOI 10.1016/j.fm.2010.07.003

PMID 21511127

发布时间 2011-04-22

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Food microbiology

2011年28卷4期

678-84页

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Models of the behaviour of (thermally stressed) microbial spores in foods: tools to study mechanisms of damage and repair.

Food microbiology

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Models of the behaviour of (thermally stressed) microbial spores in foods: tools to study mechanisms of damage and repair.

Food microbiology

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Food microbiology

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