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Bacterial Spores in Food: Survival, Emergence, and Outgrowth.

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第一作者： Marjon H J,Wells-Bennik

第一单位： TI Food and Nutrition, 6700 AN Wageningen, The Netherlands.;NIZO Food Research, 6718 ZB Ede, The Netherlands; email: marjon.wells-bennik@nizo.com.

作者： Marjon H J,Wells-Bennik ^[1] ; Robyn T,Eijlander ^[1] ; Heidy M W,den Besten ^[2] ; Erwin M,Berendsen ^[3] ; Alicja K,Warda ^[4] ; Antonina O,Krawczyk ^[5] ; Masja N,Nierop Groot ^[6] ; Yinghua,Xiao ^[2] ; Marcel H,Zwietering ^[2] ; Oscar P,Kuipers ^[5] ; Tjakko,Abee ^[2]

作者单位： TI Food and Nutrition, 6700 AN Wageningen, The Netherlands.;NIZO Food Research, 6718 ZB Ede, The Netherlands; email: marjon.wells-bennik@nizo.com. ^[1] TI Food and Nutrition, 6700 AN Wageningen, The Netherlands.;Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands. ^[2] TI Food and Nutrition, 6700 AN Wageningen, The Netherlands.;NIZO Food Research, 6718 ZB Ede, The Netherlands; email: marjon.wells-bennik@nizo.com.;Molecular Genetics Department, University of Groningen, 9700 AB Groningen, The Netherlands. ^[3] TI Food and Nutrition, 6700 AN Wageningen, The Netherlands.;Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands.;Wageningen UR Food & Biobased Research, 6700 AA Wageningen, The Netherlands. ^[4] TI Food and Nutrition, 6700 AN Wageningen, The Netherlands.;Molecular Genetics Department, University of Groningen, 9700 AB Groningen, The Netherlands. ^[5] TI Food and Nutrition, 6700 AN Wageningen, The Netherlands.;Wageningen UR Food & Biobased Research, 6700 AA Wageningen, The Netherlands. ^[6]

关键词 Bacillus Clostridium germination heat resistance predictive modeling spore dormancy

医学主题词芽孢杆菌属(Bacillus);食品处理和加工(Food Handling);食品微生物学(Food Microbiology);热温度(Hot Temperature);人类(Humans);种特异性(Species Specificity);孢子, 细菌(Spores, Bacterial)

DOI 10.1146/annurev-food-041715-033144

PMID 26934174

发布时间 2016-03-03

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