Evaluating the thermoresistance of Bacillus cereus strains isolated from wheat flour
Wheat flour is often used to prepare confectionery and baked goods, however, it can be contaminated by aporulating microorganisms contaminated during harvest or improper storage. The aim of this study was to isolate Bacillus cereus strains from different wheat flour brands and to evaluate their ther...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2021
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| Assuntos: | |
| Texto completo: | https://doi.org/10.33448/rsd-v10i6.15268 |
| País: | Brasil |
| Oai: | oai:ojs.pkp.sfu.ca:article/15268 |