Stella Planchon
UMT Qualiveg 2, 449 Avenue Clément Ader
Avignon, 84911, France
Avignon, 84911, France
Last Updated: 09/26/2026
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Found 9 publications
Synergistic interaction between pH and NaCl in the limits of germination and outgrowth of Clostridium sporogenes and Group I Clostridium botulinum vegetative cells and spores after heat treatment.
Journal: Food microbiology
Published: December 15, 2021
Insights into the Structure and Protein Composition of Moorella thermoacetica Spores Formed at Different Temperatures.
Journal: International journal of molecular sciences
Published: September 29, 2021
Convergence of Bigelow and Arrhenius models over a wide range of heating temperatures.
Journal: International journal of food microbiology
Published: December 13, 2017
Temperature impacts the sporulation capacities and spore resistance of Moorella thermoacetica.
Journal: Food microbiology
Published: May 23, 2017
Spore-forming bacteria responsible for food spoilage.
Journal: Research in microbiology
Published: February 07, 2016
Contamination pathways of spore-forming bacteria in a vegetable cannery.
Journal: International journal of food microbiology
Published: August 07, 2014
A new chemically defined medium for the growth and sporulation of Bacillus cereus strains in anaerobiosis.
Journal: Journal of microbiological methods
Published: July 01, 2014
Genotypic and phenotypic characterization of foodborne Geobacillus stearothermophilus.
Journal: Food microbiology
Published: October 13, 2013
Absence of oxygen affects the capacity to sporulate and the spore properties of Bacillus cereus.
Journal: Food microbiology
Published: July 23, 2013
Showing 1-9 of 9
Last Updated: 09/26/2026