title: Physical characteristics of spores of food-associated isolates of the Bacillus cereus group.
abstract: All 47 food-borne isolates of Bacillus cereus sensu stricto, as well as 10 of 12 food-borne, enterotoxigenic isolates of Bacillus thuringiensis, possessed appendages. Spores were moderately to highly hydrophobic, and each had a net negative charge. These characteristics indicate that spores of food-associated B. thuringiensis and not only B. cereus sensu stricto have high potential to adhere to inert surfaces.
authors.affiliation: Food Microbiology Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
authors.forename: Chandrakant
authors.initials: C
authors.lastname: Ankolekar
authors.forename: Ronald G
authors.initials: RG
authors.lastname: Labbé
mesh_terms: D001409:Bacillus cereus / Q000737:chemistry* / Q000302:isolation & purification / Q000648:ultrastructure; D001413:Bacillus thuringiensis / Q000737:chemistry* / Q000302:isolation & purification / Q000648:ultrastructure; D015169:Colony Count, Microbial; D005516:Food Microbiology; D005525:Food-Processing Industry; D006801:Humans; D012275:Oryza / Q000382:microbiology; D013171:Spores, Bacterial / Q000737:chemistry* / Q000235:genetics / Q000648:ultrastructure