{"title":"Fulnisbakterien: Tabelle I","body":"Fäulnisbakterien<\/STRONG>
<\/BR>in Fleischkonserven (Auswahl):
<\/BR>
<\/BR>Clostridium sporogenes<\/I>
<\/BR>(= Clostridium thiaminolyticum<\/I>)
<\/BR>Clostridium perfringens
<\/BR>Clostridium bifermentans<\/I>
<\/BR>(= Bacillus centrosporogenes<\/I>)
<\/BR>Clostridium botulinum
<\/BR>Bacillus polymyxa<\/I>
<\/BR>(= Paenibacillus polymyxa<\/I>)
<\/BR>Bacillus macerans<\/I>
<\/BR>(= Paenibacillus macerans<\/I>)
<\/BR>Bacillus cereus<\/I>
<\/BR>(= Bacillus medusa,
<\/BR>Bacillus endorhythmos<\/I>)
<\/BR>Bacillus licheniformis
<\/BR>Bacillus coagulans<\/I>"}