Quantifying the effect of sorbic acid, heat and combination of both on germination and outgrowth of Bacillus subtilis spores at single cell resolution》.pdf
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Quantifying the effect of sorbic acid, heat and combination of both on germination and outgrowth of Bacillus subtilis spores at single cell resolution》.pdf
Food Microbiology 52 (2015) 88e96
Contents lists available at ScienceDirect
Food Microbiology
journal homepage: www.elsevier.c om/locate/fm
Quantifying the effect of sorbic acid, heat and combination of both on
germination and outgrowth of Bacillus subtilis spores at single cell
resolution
Rachna Pandey a, b, Gerard H. Pieper a, Alexander Ter Beek a, Norbert O.E. Vischer b,
Jan P.P.M. Smelt a, Erik M.M. Manders b, Stanley Brul a, *
a Molecular Biology Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands
b Van Leeuwenhoek Centre for Advanced Microscopy Section of Molecular Cytology, Swammerdam Institute for Life Sciences, University of Amsterdam,
Amsterdam, The Netherlands
a r t i c l e i n f o a b s t r a c t
Article history: Bacillus subtilis spores are a problem for the food industry as they are able to survive preservation
Received 4 February 2015 processes. The spores often reside in food products, where their inherent protection against various
Received in revised form stress treatments causes food spoilage. Sorbic acid is widely used as a weak acid preservative in the food
10 May 2015
industry. Its effect on spore germination and outgrowth in a combined, ‘hurdle’, preservation setting has
Accepted 19 June 2015
gained
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