The ubiquitous soil bacterium Bacillus cereus presents major challenges to food safety. It is
responsible for two types of food poisoning, the emetic form due to food intoxication and the …

Bacillus spp. are widely used in animal production for their probiotic properties. In many
animal species, feed supplementation with specific Bacillus strains can provide numerous …

Bacterial spores are resistant to physical and chemical insults, which makes them a major
concern for public health and industry. Spores help bacteria to survive extreme …

Spore-forming bacteria are ubiquitous in nature. The resistance properties of bacterial
spores lie at the heart of their widespread occurrence in food ingredients and foods. The …

This study investigated the effects of low-pressure cold plasma on the inactivation of Bacillus
cereus vegetative cells and spores in an inert matrix (borosilicate glass slide) and in rice …

Heat activation at a sublethal temperature is widely applied to promote Bacillus species
spore germination. This treatment also has the potential to be employed in food processing …

Due to the rapidly increasing prevalence of multidrug-resistant bacterial strains, the need for
new antimicrobial drugs to treat infections has become urgent. Bacteriocins, which are …

Okara is the byproduct obtained from tofu or soymilk production process. It has a rich
nutritional composition, especially in fibers, proteins and lipids. Stabilization processes are …

Bacterial endospores are exposed to a broad variety of sublethal and lethal stresses in the
food production chain. Generally, these stresses will not completely eliminate the existing …

In complex food systems, bacteria live in heterogeneous microstructures, and the population
displays phenotypic heterogeneities at the single‐cell level. This review provides an …