Hello!
I am working on a project to optimize an industrial process to avoid
endospore formation. Does anyone know if there is any work done that
describes, in general terms, how pH, redox potential, temperature
different food sources etc... can interact and affect sporulation?
I have been trying to find reference litterature but have failed.
Everything I have found so far has been concerned with genetics but I
realize that something must have been done, at least in the sixties?
Any suggestions would be greatly appreciated!
Pär Larsson
