Characterization of Bacillus cereus spores isolated from Algerian processed cheese

Abstract

The main purpose of this study is to characterize the isolated

Extended shelf life milk processing: Effect of simulated cleaning in place on the germination and attachment of Bacillus cereus spores

“…The procedure to isolate B. cereus spores was established after multiple trials of numerous methods, including a modification of a method by Rym et al . (2016). Spores were prepared by growing B. cereus strains BC10, BC17 and BC24 on brain heart infusion (BHI) agar (Oxoid, Hampshire, England) for 21 days at 35 °C.…”