98 ◾ Fundamental Food Microbiology
4. List the stages between the formation of a bacterial spore and its emergence as a vegetative
cell. Also, list the major events that occur in each stage.
5. Discuss the triggering mechanisms in sporulation and spore germination in bacteria.
6. Discuss the importance of bacterial spores in food.
7. Briefly discuss the methods used to control problems associated with bacterial spores in
food.
8. Explain how low-range hydrostatic pressure can be combined with other antibacterial treatment to destroy bacterial spores in food.
References
1. Feofilova, E.P., Ivashechkin, A.A., Alekhin, A.I., and Sergeeva, Y.E., Fungal spores: Dormancy, germination, chemical composition, and role in biotechnology (review), Appl. Biochem. Microbiol., 48, 1–11,
2012.
2. Gould, G.W., Germination. In The Bacterial Spores, Gould, G.W., Ed., Academic Press, New York,
1969, p. 397.
3. Gombas, D.A., Bacterial sporulation and germination. In Food Microbiology, Vol. 1, Montville, T.J.,
Ed., CRC Press, Boca Raton, FL, 1985, p. 131.
4. Sneath, P.H.A., Endospore-forming Gram-positive rods and cocci. In Bergey’s Manual of Systematic
Bacteriology, Vol. 2, Sneath, P.H.A., Ed., Williams & Wilkins, Baltimore, 1986, p. 1104.
5. Baril, E., Coroller, L., Couvert, O., El Jabri, M., Leguerinel, I., Postollec, F., Mafart, P. et al., Sporulation
boundaries and spore formation kinetics of Bacillus spp. as a function of temperature, pH and A W , Food
Microbiol., 32, 79–86, 2012.
6. Lengeler, J.W., Drews, G., and Schlegel, H.G., Biology of the Prokaryotes, Blackwell Science, New York,
1999, p. 586.
7. Farkas, D.F. and Hoover, D.G., High pressure processing: Kinetics of microbial inactivation for alternative food processing technologies. J. Food Sci., 65, 47, 2000.
8. Ray, B., High hydrostatic pressure: Microbial inactivation and food preservation. In The Encyclopedia of
Environmental Microbiology, Britton, G., Ed., John Wiley & Sons, New York, 2002, p. 1552.
4. List the stages between the formation of a bacterial spore and its emergence as a vegetative
cell. Also, list the major events that occur in each stage.
5. Discuss the triggering mechanisms in sporulation and spore germination in bacteria.
6. Discuss the importance of bacterial spores in food.
7. Briefly discuss the methods used to control problems associated with bacterial spores in
food.
8. Explain how low-range hydrostatic pressure can be combined with other antibacterial treatment to destroy bacterial spores in food.
References
1. Feofilova, E.P., Ivashechkin, A.A., Alekhin, A.I., and Sergeeva, Y.E., Fungal spores: Dormancy, germination, chemical composition, and role in biotechnology (review), Appl. Biochem. Microbiol., 48, 1–11,
2012.
2. Gould, G.W., Germination. In The Bacterial Spores, Gould, G.W., Ed., Academic Press, New York,
1969, p. 397.
3. Gombas, D.A., Bacterial sporulation and germination. In Food Microbiology, Vol. 1, Montville, T.J.,
Ed., CRC Press, Boca Raton, FL, 1985, p. 131.
4. Sneath, P.H.A., Endospore-forming Gram-positive rods and cocci. In Bergey’s Manual of Systematic
Bacteriology, Vol. 2, Sneath, P.H.A., Ed., Williams & Wilkins, Baltimore, 1986, p. 1104.
5. Baril, E., Coroller, L., Couvert, O., El Jabri, M., Leguerinel, I., Postollec, F., Mafart, P. et al., Sporulation
boundaries and spore formation kinetics of Bacillus spp. as a function of temperature, pH and A W , Food
Microbiol., 32, 79–86, 2012.
6. Lengeler, J.W., Drews, G., and Schlegel, H.G., Biology of the Prokaryotes, Blackwell Science, New York,
1999, p. 586.
7. Farkas, D.F. and Hoover, D.G., High pressure processing: Kinetics of microbial inactivation for alternative food processing technologies. J. Food Sci., 65, 47, 2000.
8. Ray, B., High hydrostatic pressure: Microbial inactivation and food preservation. In The Encyclopedia of
Environmental Microbiology, Britton, G., Ed., John Wiley & Sons, New York, 2002, p. 1552.