The effect of metal ions commonly present in food on gene expression of sporulating Bacillus subtilis cells in relation to spore wet heat resistance

Innovative Food Science and Emerging Technologies

Volumn 5, Issue 3, 2004, Pages 307-316

  Oomes, S J C M ^a   Brul, Stanley ^a,b  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^b UNIVERSITY OF AMSTERDAM   (Netherlands)

Author keywords

B. subtilis; Heat resistance; Ionisation; Micro array; SASPs

Indexed keywords

ACID PROTEIN; DNA; METAL ION;

ANALYTIC METHOD; ARTICLE; BACILLUS SUBTILIS; BACTERIAL CELL; BACTERIAL SPORE; BACTERIAL STRAIN; BACTERIUM ISOLATE; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DNA MICROARRAY; FOOD MICROBIOTECHNOLOGY; FOOD PROCESSING; FOOD SPOILAGE; GENE EXPRESSION; GENETIC CODE; HEAT TOLERANCE; METHODOLOGY; NONHUMAN; SPOROGENESIS;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS);

EID: 4544284209     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2004.03.006     Document Type: Article

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