Food Spoilage by Bacilli: Combined Effects of pH, aw and Storage Temperature on Spore Germination and Growth in Cultural Broth Added with Solutes and Organic Acids
Barbara Franceschini, Maria Paola Previdi & Irene Schianchi · Journal of Advances in Microbiology · 2020
Aims: The control of Bacillus spores plays an important role in quality assurance and safety of processed foods. Their growth can be avoided by either sterilization or pasteurization in combination with a lowering of pH (≤ 4.6) or water activity (aw < 0.90) or with the combine...
Open access
Research Article
10.9734/jamb/2020/v20i330227