a<p>Spores were incubated in 0.5 mM L-alanine and 1 mM inosine. Results are the average of four experiments with two independent spore preparations. Standard error of the mean was ≤11% of the mean in all instances.</p
a<p>The titre of viable cells and heat-resistant spores was measured 24 h after the onset of sporula...
Realistic prediction of microbial inactivation in food requires quantitative information on variabil...
Populations of Bacillus subtilis spores in which 90 to 99.9 % of the spores had been killed by moist...
a<p>Spores were incubated in 0.5 mM L-alanine and 1 mM inosine. Results are the average of four expe...
<p>Wild-type (▴) or Δ<i>gerP-null</i> (•) spore suspensions were incubated in 0.5 mM L-alanine and 1...
a<p>Spores were incubated in 0.5 mM L-alanine and 1 mM inosine. ∼65% decrease in OD<sub>600</sub> re...
<p>Wild-type (▴) or Δ<i>gerP-null</i> (•) spore suspensions were incubated in 60 mM Ca-DPA at 37°C f...
<p>Wild-type (▴) or Δ<i>gerP-null</i> (•) spores were treated in UDS in order to remove the spore co...
<p>Spores were treated to 75°C heat (A), 0.5 M hydrochloric acid (B) and 0.15 M sodium hydroxide (C)...
<p>Spores were harvested from a TPM plate after 5 days of growth at 32°C and resuspended in 100 µl o...
<p>Rates of spore germination are averages of values determined from maximum slopes of DPA release c...
<p>Movies of heat- (85°C for 10 min) and un- treated spores (see <a href="http://www.plosone.org/art...
<p>Spores were incubated in 20 mM Tris buffer, pH 7.4, amino acid (100 mM) + L-lactate (50 mM) + NaH...
<p>Spores were incubated in 20 mM Tris buffer, pH 7.4, amino acid (100 mM) + L-lactate (50 mM) and N...
a<p>Spores of <i>B. subtilis</i> 1A700 were wet-heat-treated or not, then heat-activated and germina...
a<p>The titre of viable cells and heat-resistant spores was measured 24 h after the onset of sporula...
Realistic prediction of microbial inactivation in food requires quantitative information on variabil...
Populations of Bacillus subtilis spores in which 90 to 99.9 % of the spores had been killed by moist...
a<p>Spores were incubated in 0.5 mM L-alanine and 1 mM inosine. Results are the average of four expe...
<p>Wild-type (▴) or Δ<i>gerP-null</i> (•) spore suspensions were incubated in 0.5 mM L-alanine and 1...
a<p>Spores were incubated in 0.5 mM L-alanine and 1 mM inosine. ∼65% decrease in OD<sub>600</sub> re...
<p>Wild-type (▴) or Δ<i>gerP-null</i> (•) spore suspensions were incubated in 60 mM Ca-DPA at 37°C f...
<p>Wild-type (▴) or Δ<i>gerP-null</i> (•) spores were treated in UDS in order to remove the spore co...
<p>Spores were treated to 75°C heat (A), 0.5 M hydrochloric acid (B) and 0.15 M sodium hydroxide (C)...
<p>Spores were harvested from a TPM plate after 5 days of growth at 32°C and resuspended in 100 µl o...
<p>Rates of spore germination are averages of values determined from maximum slopes of DPA release c...
<p>Movies of heat- (85°C for 10 min) and un- treated spores (see <a href="http://www.plosone.org/art...
<p>Spores were incubated in 20 mM Tris buffer, pH 7.4, amino acid (100 mM) + L-lactate (50 mM) + NaH...
<p>Spores were incubated in 20 mM Tris buffer, pH 7.4, amino acid (100 mM) + L-lactate (50 mM) and N...
a<p>Spores of <i>B. subtilis</i> 1A700 were wet-heat-treated or not, then heat-activated and germina...
a<p>The titre of viable cells and heat-resistant spores was measured 24 h after the onset of sporula...
Realistic prediction of microbial inactivation in food requires quantitative information on variabil...
Populations of Bacillus subtilis spores in which 90 to 99.9 % of the spores had been killed by moist...
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