Heat and salt stress in the food pathogen Bacillus cereus

Journal of Applied Microbiology

Volumn 91, Issue 6, 2001, Pages 1085-1094

  Browne, N ^a   Dowds, B C A ^a  

^a NATIONAL UNIVERSITY OF IRELAND   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLUS CEREUS; BACTERIOLOGY; BIOSYNTHESIS; DIGITAL STORAGE; ETHANOL; FOOD PROCESSING; HEAT RESISTANCE; HYDROGEN PEROXIDE; OSMOSIS; OXIDATION; PACKAGING MATERIALS;

BACTERIAL CONTAMINANTS; CONDITION; EFFECT OF STRESS; EXPONENTIAL PHASE; FOOD PATHOGENS; HEAT STRESS; HEATSHOCKS; OSMOTIC SHOCKS; SALT STRESSS; STATIONARY PHASE;

PROTEINS;

ALCOHOL; CHAPERONE; GLYCOLYTIC ENZYME; HYDROGEN PEROXIDE; PROTEIN; SODIUM CHLORIDE;

PATHOGEN;

ADAPTATION; AMINO ACID SEQUENCE; ARTICLE; BACILLUS CEREUS; BACTERIUM CULTURE; CONTROLLED STUDY; FOOD; FOOD PACKAGING; FOOD PROCESSING; FOOD STORAGE; GLYCOLYSIS; HEAT; HEAT SENSITIVITY; HEAT SHOCK; NONHUMAN; OSMOTIC STRESS; OXIDATIVE STRESS; PHYSIOLOGY; PROTEIN SYNTHESIS; STRESS;

BACILLUS CEREUS;

EID: 0035210924     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2001.01478.x     Document Type: Article

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