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机译:Bacterial spores in food: how phenotypic variability complicates prediction of spore properties and bacterial behavior.
Laboratory of Food Microbiology, Wageningen University andResearch Centre, Bomenweg 2, 6703 HD Wageningen, The Netherlands;
Top Institute Food and Nutrition (TIFN), Nieuwe Kanaal 9A, 6709 PAWageningen, The Netherlands;
Department of Molecular Genetics, Groningen Biomolecular Sciencesand Biotechnology Institute, University of Groningen, Kerklaan 30, 9751NN Haren, The Netherlands;
bacterial spores; food contamination; food hygiene; food preservation; food quality; food safety; food spoilage; foods; heating; heterogeneity; organic acids; phenotypes; phenotypic variation; techniques; water content; Bacillus; food contaminants; phenotypic variability;