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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Bibliographic Details
Main Author: Rossi, Eliandra Mirlei (author)
Other Authors: Mahl, Suelen Caroline (author), Spaniol, Ana Carolina (author), Honorato, Jéssica Fernanda Barreto (author), Rocha, Tauany (author)
Format: article
Language:eng
Published: 2021
Subjects:
Harina de trigo
Bacillus cereus
Contaminación
Termorresistencia
Comida.
Farinha de trigo;
Contaminação
Termoresistência
Alimentos.
Wheat flour
Contamination
Thermoresistance
Food.
Online Access:https://doi.org/10.33448/rsd-v10i6.15268
Country:Brazil
Oai:oai:ojs.pkp.sfu.ca:article/15268

Internet

https://doi.org/10.33448/rsd-v10i6.15268

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