Role of the alternative sigma factor σb on Staphylococcus aureus resistance to stresses of relevance to food preservation

Journal of Applied Microbiology

Volumn 107, Issue 1, 2009, Pages 187-196

  Cebrian G ^a   Sagarzazu, N ^a   Aertsen, A ^b   Pagan R ^a   Condon S ^a   Manas P ^a,c  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^c Lab Genet Bioquim Grupos S   (Spain)

Author keywords

Chemical stress; Exponential phase; Food preservation; Heat; High hydrostatic pressure; Pulsed electric fields; S. aureus; SigB; Sublethal damage

Indexed keywords

BACTERIA; ELECTRIC FIELDS; FOOD PRESERVATION; HYDRAULICS; HYDROSTATIC PRESSURE;

B FACTORS; CHEMICAL STRESS; EXPONENTIAL PHASE; HEAT; HIGH HYDROSTATIC PRESSURE; PULSED ELECTRIC FIELD; S. AUREUS; SIGB; SIGMA FACTOR; SUBLETHAL DAMAGE;

HEAT RESISTANCE;

ACID; ALKALI; HYDROGEN PEROXIDE; SIGMA FACTOR;

BACTERIUM; ENVIRONMENTAL STRESS; HYDROGEN PEROXIDE; MUTATION; PRESERVATION; REDUCTION; SUBLETHAL EFFECT; SURVIVAL;

ACIDITY; ALKALINITY; ARTICLE; BACTERIAL GROWTH; CELL DAMAGE; CHEMICAL STRESS; CONTROLLED STUDY; FOOD PRESERVATION; GROWTH CURVE; HEAT TOLERANCE; HYDROSTATIC PRESSURE; NONHUMAN; PULSED ELECTRIC FIELD; STAPHYLOCOCCUS AUREUS;

STAPHYLOCOCCUS AUREUS;

EID: 66849140962     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04194.x     Document Type: Article

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