Effect of Food Processing on the Fate of DNA with Regard to Degradation and Transformation Capability in Bacillus subtilis

Systematic and Applied Microbiology

Volumn 26, Issue 4, 2003, Pages 495-501

  Kharazmi, Mitra ^a   Bauer, Torsten ^a   Hammes, Walter P ^a   Hertel, Christian ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Bacillus subtilis; DNA degradation; Food processing; Genetically modified crops; Horizontal gene transfer; Marker rescue; Risk assessment; Transformation

Indexed keywords

DNA; DNA FRAGMENT;

ARTICLE; BACILLUS SUBTILIS; CORN; DNA DEGRADATION; DNA MODIFICATION; DNA SEQUENCE; FOOD INTAKE; FOOD PROCESSING; GENETIC RECOMBINATION; HEATING; NONHUMAN; POTATO; PRIORITY JOURNAL; SEQUENCE HOMOLOGY; SOYBEAN; TRANSGENICS;

BACILLUS SUBTILIS; GLYCINE MAX; POSIBACTERIA; SOLANUM TUBEROSUM; TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 0344862107     PISSN: 07232020     EISSN: None     Source Type: Journal    
DOI: 10.1078/072320203770865774     Document Type: Article

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