Effect of sporulation temperature on some properties of spores of non-proteolytic Clostridium botulinum

Int J Food Microbiol. 1995 Dec;28(2):289-97. doi: 10.1016/0168-1605(95)00064-x.

Authors

M W Peck¹, R I Evans, D A Fairbairn, M G Hartley, N J Russell

Affiliation

¹ Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney, UK.

PMID: 8750674
DOI: 10.1016/0168-1605(95)00064-x

No abstract available

MeSH terms

Clostridium botulinum / chemistry
Clostridium botulinum / growth & development
Clostridium botulinum / physiology*
Fatty Acids / analysis
Spores, Bacterial / chemistry
Spores, Bacterial / growth & development
Spores, Bacterial / physiology*
Temperature*

Substances

Fatty Acids