AIMC Topic: Moorella
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Temperature impacts the sporulation capacities and spore resistance of Moorella thermoacetica.
Food microbiology
Dec 1, 2017
Temperatures encountered in cannery allow growth of thermophilic spore-forming bacteria, including the strictly anaerobe Moorella thermoacetica, which grows optimally from 55 °C to 65 °C and is the main cause of spoilage of low-acid canned foods (LAC...
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