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Heat activation and inactivation of bacterial spores. Is there an overlap?
Juan Wen, Jan P. P. M. Smelt, Norbert O.E. Vischer, Arend D. Vos, Peter Setlow, View ORCID ProfileStanley Brul
doi: https://doi.org/10.1101/2021.11.20.469368
Juan Wen
1Molecular Biology and Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands
Jan P. P. M. Smelt
1Molecular Biology and Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands
Norbert O.E. Vischer
1Molecular Biology and Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands
Arend D. Vos
1Molecular Biology and Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands
Peter Setlow
2Department of Molecular Biology and Biophysics, UConn Health, 263 Farmington Avenue, Farmington, CT 06030-3305, United States of America
Stanley Brul
1Molecular Biology and Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands
Posted November 20, 2021.
Heat activation and inactivation of bacterial spores. Is there an overlap?
Juan Wen, Jan P. P. M. Smelt, Norbert O.E. Vischer, Arend D. Vos, Peter Setlow, Stanley Brul
bioRxiv 2021.11.20.469368; doi: https://doi.org/10.1101/2021.11.20.469368
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