Wells-Bennik, M.H., Eijlander, R.T., den Besten, H.M., Berendsen, E.M., Warda, A.K., Krawczyk, A.O., Nierop Groot, M.N., Xiao, Y., Zwietering, M.H., Kuipers, O.P. and Abee, T. (2016) Bacterial Spores in Food: Survival, Emergence, and Outgrowth. Annual Review of Food Science and Technology, 7, 457-482.
https://doi.org/10.1146/annurev-food-041715-033144

has been cited by the following article:

• TITLE: Modified Green Tea Polyphenols, EGCG-S and LTP, Inhibit Endospore in Three Bacillus spp.

  AUTHORS: Bushra Ali, Lee H. Lee, Nozrin Laskar, Nadia Shaikh, Hassan Tahir, Stephen D. Hsu, Robert Newby Jr., Jonathan Valsechi-Diaz, Tinchun Chu

  KEYWORDS: Bacterial Spores, Antimicrobials, Bacillus, Germination, Biocontrol

  JOURNAL NAME: Advances in Microbiology, Vol.7 No.3, March 9, 2017

  ABSTRACT: Endospores have the ability to withstand extreme temperature, desiccation, ultraviolet radiation and chemicals which make them a threat to the food and healthcare industry. Green tea polyphenols (GTP), contain anti-microbial and anti-spore properties but not stable. In this study, two modified lipophilic green tea polyphenols, epigallocatechin-3-gallate-sterate (EGCG-S) and crude lipophilic green tea polyphenols (LTP), were used to compare their anti-spore effect with EGCG and crude GTP. Purified endospores from Bacillus cereus (B. cereus), B. megaterium and B. subtilis were treated with 1% or 5% of four tea polyphenols. Log reduction showed colony forming units (CFU) reduced significantly in all treated samples, ranging from 1.27 to 4.31 with no survivals (CFU = 0) in four samples (P