Spores of Bacillus cereus strain KBAB4 produced at 10°C and 30°C display variations in their properties

Food Microbiology - Tập 28 - Trang 291-297 - 2011
Stella Planchon1,2, Claire Dargaignaratz1,2, Caroline Levy1,2, Christian Ginies1,2, Véronique Broussolle1,2, Frédéric Carlin1,2
1INRA, UMR408 Sécurité et Qualité des Produits d’Origine Végétale, F-84000 Avignon, France
2Université d'Avignon et des Pays de Vaucluse, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France

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