Variability in DPA and calcium content in the spores of Clostridium species

Variability in DPA and calcium content in the spores of Clostridium species

Spores of a number of clostridial species, and their resistance to thermal treatment is a major concern for the food industry. Spore resistance to wet heat is related to the level of spore hydration, which is inversely correlated with the content of calcium and dipicolinic acid (DPA) in the spore c...

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Bibliographic Details
Main Authors: Jan Jamroskovic, Zuzana Chromikova, Cornelia List, Barbora Bartova, Imrich Barak, Rizlan Bernier-Latmani
Format: Article
Language:English
Published: Frontiers Media S.A. 2016-11-01
Series:Frontiers in Microbiology
Subjects:
Clostridium
phylogeny
sporulation
STXM
dipicolinic acid
STEM-EDS
Online Access:http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.01791/full

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