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Heat-Induced Resistance in Bacillus Spores

Etoa François-Xavier

ISBN 10: 3843392595 / ISBN 13: 9783843392594
Published by LAP Lambert Academic Publishing
New Condition: New Paperback
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Paperback. 168 pages. Dimensions: 8.6in. x 5.9in. x 0.4in.Heat has been and remains the most common method for bacterial destruction in many domains in general and particularly in food. The content of this book specially deals with thermoresistance of some Bacillus spores as related to sublethal heat treatment and, the subsequent relatively recent phenomenon named HIR (Heat-Induced Resistance). Due to the emerging applications of bacterial spores in various fields, the observations and analysis hereby contribute in the understanding of an aspect of nature and mechanisms of bacterial spores heat resistance. They should be of great interest for researchers and professionals in health and nutrition sectors, agro-based industries, and even those involved into biological warfare technologies. Finally, all scientists and professionals will find useful information as far as Bacillus spores are concerned. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Bookseller Inventory # 9783843392594

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Bibliographic Details

Title: Heat-Induced Resistance in Bacillus Spores

Publisher: LAP Lambert Academic Publishing

Binding: Paperback

Book Condition:New

Book Type: Paperback

About this title

Synopsis:

Heat has been and remains the most common method for bacterial destruction in many domains in general and particularly in food. The content of this book specially deals with thermoresistance of some Bacillus spores as related to sublethal heat treatment and, the subsequent relatively recent phenomenon named HIR (Heat-Induced Resistance). Due to the emerging applications of bacterial spores in various fields, the observations and analysis hereby contribute in the understanding of an aspect of nature and mechanisms of bacterial spores heat resistance. They should be of great interest for researchers and professionals in health and nutrition sectors, agro-based industries, and even those involved into biological warfare technologies. Finally, all scientists and professionals will find useful information as far as Bacillus spores are concerned.

About the Author:

Prof. F-X. ETOA: has graduated in France and Nigeria respectively (Doctorat, Ph.D), University of Paris VI-France and University of Ibadan-Nigeria Field of research: His domain of work pertains to: Applied Bacteriology, with emphasis on bacterial spores. The author is the Head of Department of Biochemistry, University of Yaoundé I, Cameroon.

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