{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T14:49:36Z","timestamp":1786978176842,"version":"build-2736575974"},"reference-count":18,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2022,11,3]],"date-time":"2022-11-03T00:00:00Z","timestamp":1667433600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["MicrobiologyOpen"],"published-print":{"date-parts":[[2022,12]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>The production method of spores significantly influences the resistance of spores used as bioindicators (BI) in the validation of sterilization of packaging material surfaces in aseptic food manufacturing. Therefore, the standardization of the spore production method represents an important and desirable goal in industrial BI production to ensure reliable validation test results. Previously, we recommended a two\u2010step production approach for submerged spore production, in which the cultivation phase to obtain high cell mass was separate from the sporulation phase. In this work, a one\u2010step manufacturing process was investigated to reduce production complexity and facilitate standardization of spore production. It was found that one\u2010step BI production is technically possible but at the expense of spore yield. The two\u2010step manufacturing process can realize almost 10\u2010fold higher spore yields.<\/jats:p>","DOI":"10.1002\/mbo3.1332","type":"journal-article","created":{"date-parts":[[2022,11,3]],"date-time":"2022-11-03T09:45:26Z","timestamp":1667468726000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Comparison of one\u2010step with two\u2010step production of\n                    <i>Bacillus atrophaeus<\/i>\n                    spores for use as bioindicators"],"prefix":"10.1002","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6209-1724","authenticated-orcid":false,"given":"Philipp","family":"Stier","sequence":"first","affiliation":[{"name":"Chair of Food and Bioprocess Engineering, TUM School of Life Sciences Technical University of Munich Freising Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ulrich","family":"Kulozik","sequence":"additional","affiliation":[{"name":"Chair of Food and Bioprocess Engineering, TUM School of Life Sciences Technical University of Munich Freising Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2022,11,3]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2016.01636"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.02626-15"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1093\/femsre\/fuy021"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1186\/s13568-017-0458-2"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.mimet.2017.01.014"},{"key":"e_1_2_10_7_1","first-page":"1","volume-title":"Guidance for Industry and FDA staff. 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