Bacterial spores are the most resistant and dormant forms of life on earth. Therefore, they are of great fundamental interest. They are the targets for inactivation in some of the largest food and pharmaceutical industries on earth, and are of great practical importance. Many research groups around the world have attempted to unravel the spore's mechanisms of resistance, dormancy and germination. Although complete understanding has not yet been achieved, substantial advances have been made in recent years. The most important of these advances are summarized here by scientists in the forefront of their particular areas of expertise. This volume will be of value to research microbiologists, geneticists, biochemists and physicists who are interested in the fundamentals of the biochemical and physical basis of resistance and dormancy, and in spore science more generally. It will also be of value to those scientists who are concerned with the thoroughly practical problems of spore destruction and control in the food and pharmaceutical industries and in public health.
G. W. Gould and Allan D. Russell are the authors of Fundamental and Applied Aspects of Bacterial Spores, published by Wiley.
Classification And Identification Of Endospore-Forming Bacteria The Genetic Analysis of Bacterial Spore Germination The Trigger Mechanism of Spore Germination: Current Concepts The Role And Regulation of Cell Wall Structural Dynamics During Differentiation Of Endospore-Forming Bacteria Molecular Mechanisms of Resistance To Heat And Oxidative Damage Mechanisms Which Contribute To The Long-Term Survival Of Spores Of Bacillus Species Bacillus Cereus And Its Toxins Spore Resistance and Ultra Heat Treatment Processes Tolerance of Spores To Ionizing Radiation: Mechanisms Of Inactivation, Injury And Repair Mechanisms of Inactivation and Resistance Of Spores To Chemical Biocides Effects of Water Activity and Ph On Growth of Clostridium Botulinum Heat Resistance and Recovery Of Spores of Non-Proteolytic Clostridium Botulinum In Relation To Refrigerated, Processed Foods With An Extended Shelf-Life Bioluminescence and Spores as Biological Indicators of Inimical Processes