Genotyping and toxigenic potential of Bacillus subtilis and Bacillus pumilus strains occurring in industrial and artisanal cured sausages

Applied and Environmental Microbiology

Volumn 70, Issue 9, 2004, Pages 5168-5176

  Matarante, Alessandra ^a   Baruzzi, Federico ^a   Cocconcelli, Pier Sandro ^b   Morea, Maria ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

DNA; GENES; MEATS; PLANTS (BOTANY); RNA; STRAIN;

HEAT-RESISTANT MICROFLORA; IMMUNOLOGICAL ANALYSIS; INDUSTRIAL SAUSAGES;

BACTERIA;

ENTEROTOXIN; PHOSPHOLIPASE; PROTEIN BCET; PROTEIN ENTFM; PROTEIN HBL; SODIUM PROTON EXCHANGE PROTEIN 1; SPHINGOMYELIN PHOSPHODIESTERASE; UNCLASSIFIED DRUG;

MICROBIOLOGY;

ANTIBODY SPECIFICITY; ARTICLE; ARTISANAL CURED SAUSAGE; BACILLUS CEREUS; BACILLUS PUMILUS; BACILLUS SUBTILIS; BIOTYPE; DNA SEQUENCE; ENZYME ACTIVITY; FLUORESCENCE; FOOD INDUSTRY; GENE ISOLATION; GENE SEQUENCE; GENETIC HETEROGENEITY; GENOTYPE; HEAT TOLERANCE; HEMOLYSIS; IMMUNOLOGICAL MONITORING; INDUSTRIAL SAUSAGE; MEAT; NONHUMAN; NUCLEOTIDE SEQUENCE; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA; RNA GENE; SEQUENCE ANALYSIS; TOXICITY TESTING;

BACILLUS; BACILLUS SUBTILIS; BASE SEQUENCE; DNA PRIMERS; ITALY; MEAT PRODUCTS; MOLECULAR SEQUENCE DATA; PHYLOGENY; POLYMERASE CHAIN REACTION;

BACILLUS AMYLOLIQUEFACIENS; BACILLUS CEREUS; BACILLUS PUMILUS; BACILLUS SUBTILIS; NEGIBACTERIA; PUMILUS;

EID: 4644245681     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.70.9.5168-5176.2004     Document Type: Article

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