Escherichia coli heat shock protein DnaK: Production and consequences in terms of monitoring cooking

Applied and Environmental Microbiology

Volumn 69, Issue 6, 2003, Pages 3231-3237

  Seyer, Karine ^a,b   Lessard, Martin ^c   Piette, Gabriel ^a   Lacroix, Monique ^b   Saucier, Linda ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b INRS INSTITUT ARMAND FRAPPIER   (Canada)

^c SHERBROOKE RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ENZYMES; ESCHERICHIA COLI; HEATING;

HEAT SHOCK;

PROTEINS;

HEAT SHOCK PROTEIN; HEAT SHOCK PROTEIN DNAK; MONOCLONAL ANTIBODY; UNCLASSIFIED DRUG;

FOOD SCIENCE; HEAT SHOCK; MICROBIOLOGY;

ARTICLE; CELL COUNT; CELL SURVIVAL; COOKING; ENZYME LINKED IMMUNOSORBENT ASSAY; ESCHERICHIA COLI; HEATING; NONHUMAN; PROTEIN ANALYSIS; STRESS; TEMPERATURE DEPENDENCE;

ESCHERICHIA COLI; NEGIBACTERIA;

EID: 0037979219     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.69.6.3231-3237.2003     Document Type: Article

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