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Bacterial spores in food: how phenotypic variability complicates prediction of spore properties and bacterial behavior

Paper ID Volume ID Publish Year Pages File Format Full-Text
16055 42483 2011 7 PDF Available
Title
Bacterial spores in food: how phenotypic variability complicates prediction of spore properties and bacterial behavior
Abstract

Bacillus spores are a known cause of food spoilage and their increased resistance poses a major challenge in efficient elimination. Recent studies on bacterial cultures at the single cell level have revealed how minor differences in essential spore properties, such as core water content or germinant receptor levels, can cause the observed differences in spore germination and outgrowth behavior. Moreover, heterogeneous behavior is influenced by commonly accepted food preservation techniques, such as heating or the usage of weak organic acids. Understanding the underlying molecular mechanisms and key players involved in phenotypic heterogeneity of spores, while taking the spore's history into account, will improve predictability of the spore's behavior to various treatments and triggers.

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Bacterial spores in food: how phenotypic variability complicates prediction of spore properties and bacterial behavior
Publisher
Database: Elsevier - ScienceDirect
Journal: Current Opinion in Biotechnology - Volume 22, Issue 2, April 2011, Pages 180–186
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering