The effect of pH on the growth rate of Bacillus cereus sensu lato: Quantifying strain variability and modelling the combined effects of temperature and pH.

Le Marc, Yvan; Baert, Leen; Buss da Silva, Nathália; Postollec, Florence; Huchet, Véronique; Baranyi, József; Ellouze, Mariem

Le Marc, Yvan; Baert, Leen; Buss da Silva, Nathália; Postollec, Florence; Huchet, Véronique; Baranyi, József; Ellouze, Mariem.

Afiliação

Le Marc Y; Adria Food Technology Institute, Quimper, UMT ACTIA 19.03 ALTER'iX, France. Electronic address: yvan.lemarc@adria.tm.fr.
Baert L; Nestlé Research Center, Lausanne, Switzerland.
Buss da Silva N; Nestlé Research Center, Lausanne, Switzerland; Food Microbiology, Wageningen University & Research, Wageningen, the Netherlands.
Postollec F; Adria Food Technology Institute, Quimper, UMT ACTIA 19.03 ALTER'iX, France.
Huchet V; Adria Food Technology Institute, Quimper, UMT ACTIA 19.03 ALTER'iX, France.
Baranyi J; Institute of Nutrition, University of Debrecen, Debrecen, Hungary.
Ellouze M; Nestlé Research Center, Lausanne, Switzerland.

Int J Food Microbiol ; 360: 109420, 2021 Dec 16.

Article em En | MEDLINE | ID: mdl-34602293

Assuntos

Bacillus cereus; Concentração de Íons de Hidrogênio; Temperatura

Palavras-chave

Cardinal pH values; Gamma hypothesis; Growth boundaries; Microbial risk assessment; Stochastic model

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Bacillus cereus Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: En Revista: Int J Food Microbiol Assunto da revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Ano de publicação: 2021 Tipo de documento: Article

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