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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Pubblicato in:	Appl Environ Microbiol
Autori principali:	Periago, Paula M., van Schaik, Willem, Abee, Tjakko, Wouters, Jeroen A.
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 2002
Soggetti:	Food Microbiology
Accesso online:	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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