To kill or not to kill Bacilli: opportunities for food biotechnology.

@article{Beek2010ToKO,
  title={To kill or not to kill Bacilli: opportunities for food biotechnology.},
  author={Alex Ter Beek and Stanley Brul},
  journal={Current opinion in biotechnology},
  year={2010},
  volume={21 2},
  pages={168-74}
}
Bacillus species are a spoilage and safety challenge to the food industry due to their extremely resistant endospores. To interfere with (out)growth of spores and vegetative cells, weak organic acids are suitable preservatives. To ensure their continued use while optimally preserving product quality, knowledge of resistance development is important. In Bacilli stress responses induced by weak organic acids include intracellular membrane and pH homeostasis and detoxification of reactive oxygen… CONTINUE READING
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