Germination inhibition of Bacillus cereus spores: impact of the lipophilic character of inhibiting compounds.

C.C.J. van Melis, C. Bravo Almeida, R. Kort, M.N. Nierop Groot, T. Abee

Research output: Contribution to JournalArticleAcademicpeer-review

Abstract

In this study, the impact of a range of organic acids and structurally similar alcohols with three to six carbon backbones and increasing lipophilic character, were tested on the germination behavior of B. cereus ATCC 14579 spores. This approach allowed substantiating whether the effectivity of the various compounds was largely dictated by membrane interference or a classic weak acid acidification effect. The octanol-water partition coefficient (log P
Original languageEnglish
Pages (from-to)124-130
JournalInternational Journal of Food Microbiology
Volume160
DOIs
Publication statusPublished - 2012

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