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Corrigendum to “Influence of the sporulation temperature on the impact of the nutrients inosine and l -alanine on Bacillus cereus spore germination” [Food Microbiol. 25 (2007) 202–206]
ARTICLE IN PRESS FOOD MICROBIOLOGY Food Microbiology 25 (2008) 544 www.elsevier.com/locate/fm
Corrigendum
Corrigendum to ‘‘Influence of the sporulation temperature on the impact of the nutrients inosine and L-alanine on Bacillus cereus spore germination’’ [Food Microbiol. 25 (2007) 202–206] Rabia Gounina-Allouane, Ve´ronique Broussolle, Fre´de´ric Carlin UMR 408 Se´curite´ et Qualite´ des Produits d’Origine Ve´ge´tale, INRA, Universite´ d’Avignon, Site Agroparc, F-84000 Avignon, Cedex, France
The authors regret that some data were inverted in Table 1 (p. 204). As a consequence, the data are not consistent with the text. The correct table is published below.
Table 1 Domain of sporulation temperatures and heat resistance of the tested B. cereus strains Strains
Minimal and maximal temperatures allowing optimal sporulation (1C)a
Time to sporulation in CCY broth (d)
D90 1Cb (min)
LM9
15 37
14 4
40 4120
D15
15 37
14 4
11 59
ATCC 14579
20 37
7–10 7
18 4120
a
Over 90% of phase-bright free spores. Sporulation of strain LM9 at 12 1C, of strain D15 at 12 and 42 1C, and of strain ATCC14579 at 15, 42 and 45 1C was markedly delayed, and/or spores spontaneously germinated. Strain LM9 did not grow at 42 1C. b Decimal reduction time at 90 1C. The higher wet heat resistance of spores formed in the higher range of sporulation temperatures was confirmed for the three strains in replicate experiments (data not shown).
DOI of original article: 10.1016/j.fm.2007.08.002
Corresponding author. Tel.: +33 4 32 72 25 19; fax: +33 4 32 72 24 92.
E-mail address: [email protected] (F. Carlin). 0740-0020/$ - see front matter r 2007 Elsevier Ltd. All rights reserved. doi:10.1016/j.fm.2007.12.001
Corrigendum
Corrigendum to ‘‘Influence of the sporulation temperature on the impact of the nutrients inosine and L-alanine on Bacillus cereus spore germination’’ [Food Microbiol. 25 (2007) 202–206] Rabia Gounina-Allouane, Ve´ronique Broussolle, Fre´de´ric Carlin UMR 408 Se´curite´ et Qualite´ des Produits d’Origine Ve´ge´tale, INRA, Universite´ d’Avignon, Site Agroparc, F-84000 Avignon, Cedex, France
The authors regret that some data were inverted in Table 1 (p. 204). As a consequence, the data are not consistent with the text. The correct table is published below.
Table 1 Domain of sporulation temperatures and heat resistance of the tested B. cereus strains Strains
Minimal and maximal temperatures allowing optimal sporulation (1C)a
Time to sporulation in CCY broth (d)
D90 1Cb (min)
LM9
15 37
14 4
40 4120
D15
15 37
14 4
11 59
ATCC 14579
20 37
7–10 7
18 4120
a
Over 90% of phase-bright free spores. Sporulation of strain LM9 at 12 1C, of strain D15 at 12 and 42 1C, and of strain ATCC14579 at 15, 42 and 45 1C was markedly delayed, and/or spores spontaneously germinated. Strain LM9 did not grow at 42 1C. b Decimal reduction time at 90 1C. The higher wet heat resistance of spores formed in the higher range of sporulation temperatures was confirmed for the three strains in replicate experiments (data not shown).
DOI of original article: 10.1016/j.fm.2007.08.002
Corresponding author. Tel.: +33 4 32 72 25 19; fax: +33 4 32 72 24 92.
E-mail address: [email protected] (F. Carlin). 0740-0020/$ - see front matter r 2007 Elsevier Ltd. All rights reserved. doi:10.1016/j.fm.2007.12.001