Analysis of the heat-adaptive response of psychrotrophic Bacillus weihenstephanensis

International Journal of Food Microbiology

Volumn 79, Issue 1-2, 2002, Pages 17-26

  Periago, Paula M ^a,b,c   Abee, Tjakko ^a,b   Wouters, Jeroen A ^a,b,d  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

^d NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Bacillus cereus; Bacillus weihenstephanensis; Cross protection; Heat shock proteins; Thermotolerance; Two dimensional gel electrophoresis

Indexed keywords

ALCOHOL; BACTERIAL PROTEIN; CHAPERONIN; ENDOPEPTIDASE CLP; ENDOPEPTIDASE CLPX; HEAT SHOCK PROTEIN; PROTEIN ANTIBODY; PROTEIN CLPC; PROTEIN DNAJ; PROTEIN DNAK; SODIUM CHLORIDE; UNCLASSIFIED DRUG;

BACILLUS; BACILLUS WEIHENSTEPHANENSIS; CONCENTRATION (PARAMETERS); CONFERENCE PAPER; CONTROLLED STUDY; FOOD PROCESSING; FOOD SAFETY; FOOD SPOILAGE; HEAT ACCLIMATIZATION; HEAT TOLERANCE; LOW TEMPERATURE; NONHUMAN; PH; PROTEIN ANALYSIS; PROTEIN DETERMINATION; PROTEIN INDUCTION; PROTEIN SYNTHESIS; STRESS; TEMPERATURE SENSITIVITY; THERMAL EXPOSURE; TWO DIMENSIONAL GEL ELECTROPHORESIS;

ADAPTATION, PHYSIOLOGICAL; ANTIBODIES, BACTERIAL; BACILLUS; BACTERIAL PROTEINS; CROSS REACTIONS; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; FOOD MICROBIOLOGY; HEAT; HEAT-SHOCK PROTEINS; TIME FACTORS;

BACILLUS CEREUS; BACILLUS WEIHENSTEPHANENSIS; BACTERIA (MICROORGANISMS);

EID: 0037113907     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00175-7     Document Type: Conference Paper

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