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Updated: May 24, 2026

Physical Isolation of Endospores from Environmental Samples by Targeted Lysis of Vegetative Cells
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与绳子面包相关的有氧子形成细菌:识别,表征和破坏潜力的评估

Nicola Pacher1, Johanna Burtscher1, Denisse Bender1

  • 1University of Natural Resources and Life Sciences, Vienna, Department of Food Science and Technology, Institute of Food Science, Muthgasse 18, 1190 Vienna, Austria.

International journal of food microbiology
|May 7, 2024
PubMed
概括

这项研究引入了一种标准化的方法,用于评估空气性子形成 (ASF) 细菌在面包腐烂中的绳索诱导潜力 (RIP). 鉴定出新的细菌物种,客观色度测量量损坏的数量,有助于食品质量控制.

关键词:
细菌种类. 细菌种类.这是面包的面包.测色测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测量测试测试测试测试测试测试测试测试测试测试测试测试测试绳子的腐烂 绳子的腐烂

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