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Properties of Water in Foods pp 259–272Cite as

Effect of AW on Growth and Survival of Bacillaceae

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Part of the book series: NATO ASI Series ((NSSE,volume 90))

Abstract

The spore-forraing genera Bacillus and Clostridium include important spoilage and food poisoning organises (e.g. C. botulinum, C. perfringens and enterotoxic Bacillus species).

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Authors
  1. M. Jakobsen
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Editor information

Editors and Affiliations

  1. Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l’Alimentation, Université de Dijon, Dijon, France

    D. Simatos

  2. Institut National de la Recherche Agronomique, Nantes, France

    J. L. Multon

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© 1985 Martinus Nijhoff Publishers, Dordrecht

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Jakobsen, M. (1985). Effect of AW on Growth and Survival of Bacillaceae. In: Simatos, D., Multon, J.L. (eds) Properties of Water in Foods. NATO ASI Series, vol 90. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5103-7_16

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  • DOI: https://doi.org/10.1007/978-94-009-5103-7_16

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-8756-8

  • Online ISBN: 978-94-009-5103-7

  • eBook Packages: Springer Book Archive

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