Abstract
Germination and outgrowth are key steps in the development of spore-forming bacteria in food. Trunet et al. (e02061-19) quantified the impact of incubation temperature and pH on the successive physiological stages of Bacillus spp., from dormant spores to germinated spores and vegetative cells, using flow cytometry. An original mathematical modeling approach was proposed. It describes (i) the dynamics of the proportion of cells in their different states during germination and outgrowth and (ii) the influence of temperature and pH on the kinetics of spore recovery. This model is based on physiological parameters.
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