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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Bibliografiset tiedot
Päätekijät: Periago, Paula M., van Schaik, Willem, Abee, Tjakko, Wouters, Jeroen A.
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: American Society for Microbiology 2002
Aiheet:
Food Microbiology
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC126811/
https://ncbi.nlm.nih.gov/pubmed/12089032
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.68.7.3486-3495.2002
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