The impact of oxygen availability on stress survival and radical formation of Bacillus cereus

International Journal of Food Microbiology

Volumn 135, Issue 3, 2009, Pages 303-311

  Mols, Maarten ^a,b   Pier, Ilona ^b   Zwietering, Marcel H ^b   Abee, Tjakko ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Acid; Aerobic; Anaerobic; Heat; Hydrogen peroxide; Salt; Stress exposure

Indexed keywords

HYDROGEN PEROXIDE; HYDROXYL GROUP; OXYGEN; PEROXYNITRITE; RADICAL;

ACIDITY; ARTICLE; BACILLUS CEREUS; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM CULTURE; CELL GROWTH; CONTROLLED STUDY; FLOW CYTOMETRY; FOOD PRESERVATION; HEAT TOLERANCE; NONHUMAN; NUTRIENT AVAILABILITY; SENSITIVITY ANALYSIS;

ACIDS; ADAPTATION, PHYSIOLOGICAL; AEROBIOSIS; ANAEROBIOSIS; BACILLUS CEREUS; FOOD MICROBIOLOGY; FREE RADICALS; HOT TEMPERATURE; HYDROGEN PEROXIDE; MICROBIAL VIABILITY; OXIDATIVE STRESS; OXYGEN;

BACILLUS CEREUS;

EID: 70349758457     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.09.002     Document Type: Article

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