Effect of pH on sporulation of Bacillus stearothermophilus.
نویسندگان
چکیده
An improved broth medium was developed for high growth yields of Bacillus subtilis var. niger NCIB 8649, Bacillus cereus NCIB 9373, and Bacillus stearothermophilus NCIB 8919 and ATCC 7953. Sporulation was abundant (1.1 times 10-8 B. subtilis var. niger and 9.2 times 10-7 B. cereus per ml) at an initial pH of 7.0. Sporulation of both strains of B. stearothermophilus took place (1.9 times 10-7 and 2.4 times 10-7/ml, respectively) in this medium when initial pH values of 7.7 to 8.7 were used.
منابع مشابه
Sporulation and heat resistance of Bacillus stearothermophilus spores produced in chemically defined media.
The effect of amino acids on sporulation is discussed. Heat-resistant spores were produced in a chemically defined medium.
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Although sporulation environmental factors are known to impact on Bacillus spore heat resistance, they are not integrated into predictive models used to calculate the efficiency of heating processes. This work reports the influence of temperature and pH encountered during sporulation on heat resistance of Bacillus weihenstephanensis KBAB4 and Bacillus licheniformis AD978 spores. A decrease in h...
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ورودعنوان ژورنال:
- Applied microbiology
دوره 30 1 شماره
صفحات -
تاریخ انتشار 1975