Quantification of the Effects of Salt Stress and Physiological State on Thermotolerance of Bacillus cereus ATCC 10987 and ATCC 14579

The food-borne pathogen Bacillus cereus can acquire enhanced thermal resistance through multiple mechanisms. Two Bacillus cereus strains, ATCC 10987 and ATCC 14579, were used to quantify the effects of salt stress and physiological state on thermotolerance. Cultures were exposed to increasing concen...

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Hauptverfasser: den Besten, Heidy M. W., Mataragas, Marios, Moezelaar, Roy, Abee, Tjakko, Zwietering, Marcel H.
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology 2006
Schlagworte:
Food Microbiology
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC1563614/
https://ncbi.nlm.nih.gov/pubmed/16957208
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00780-06
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