Effect of Sporulation Conditions Following Submerged Cultivation on the Resistance of <i>Bacillus atrophaeus</i> Spores against Inactivation by H<sub>2</sub>O<sub>2</sub>
The resistance formation of spores in general and of <i>Bacillus atrophaeus</i> in particular has long been the focus of science in the bio-defense, pharmaceutical and food industries. In the food industry, it is used as a biological indicator (BI) for the evaluation of the inactivation...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-06-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/25/13/2985 |