The importance and challenges presented by Bacillus spores in the food industry are briefly
outlined with a focus on Bacillus cereus. The structure and the mechanism of resistance …

Spore-forming Bacillus cereus is a common contaminant of dairy products. As the
microorganism is widespread in the environment, it can contaminate milk at the time of …

Carvacrol, a naturally occurring compound mainly present in the essential oil fraction of
oregano and thyme, was studied for its effect on bioenergetic parameters of vegetative cells …

Milk is a source of essential nutrients for infants and adults, and its production has increased
worldwide over the past years. Despite developments in the dairy industry, premature …

Sažetak The characteristics of bacterial populations in raw milk at the time of processing has
a significant influence on shelf-life, organoleptic quality, spoilage and yields of raw milk …

Carvacrol, a natural plant constituent occurring in oregano and thyme, was investigated for
its bactericidal effect towards the food‐borne pathogen Bacillus cereus. Carvacrol showed a …

The hygienic status of stainless steels used for food equipment was investigated by means
of the number of residual adhering Bacillus cereus spores after a complete run of soiling and …

Milk and dairy products form a central part of the human diet, as they are rich in nutrients. On
the other hand, because of their high nutrient value, they favour rapid microbial growth. In …

The microbial quality of five types of fresh produce obtained at the retail level was
determined by standard quantitative techniques. These techniques included aerobic plate …

Cereulide production has until now been restricted to the species Bacillus cereus. Here we
report on two psychrotolerant Bacillus weihenstephanensis strains, MC67 and MC118, that …