Identification of Proteins Involved in the Heat Stress Response of Bacillus cereus ATCC 14579
To monitor the ability of the food-borne opportunistic pathogen Bacillus cereus to survive during minimal processing of food products, we determined its heat-adaptive response. During pre-exposure to 42°C, B. cereus ATCC 14579 adapts to heat exposure at the lethal temperature of 50°C (maximum protec...
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| 出版年: | Appl Environ Microbiol |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
American Society for Microbiology (ASM)
2002
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC126811/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12089032/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.68.7.3486-3495.2002 |
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