Comparative analysis of Bacillus weihenstephanensis KBAB4 spores obtained at different temperatures

International Journal of Food Microbiology

Volumn 140, Issue 2-3, 2010, Pages 146-153

  Garcia, Diego ^a,b,c   der Voort, Menno van ^a,b   Abee, Tjakko ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Germination; Psychrotolerant Bacillus cereus; Spore outgrowth; Sporulation; Wet heat resistance

Indexed keywords

ALANINE; BACTERIAL PROTEIN; GERMINATION RECEPTOR I; GERMINATION RECEPTOR K; GERMINATION RECEPTOR L; GERMINATION RECEPTOR R; GERMINATION RECEPTOR S; GERMINATION RECEPTOR S2; INOSINE; SIGMA FACTOR SIGMAG; UNCLASSIFIED DRUG;

ARTICLE; BACILLUS; BACILLUS WEIHENSTEPHANENSIS; BACTERIAL GROWTH; BACTERIAL SPORE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; COMPARATIVE STUDY; CONTROLLED STUDY; GENE ACTIVATION; GENE EXPRESSION; HEAT TOLERANCE; INCUBATION TEMPERATURE; LOW TEMPERATURE PROCEDURES; MICROBIAL ACTIVITY; NONHUMAN; OPERON; REAL TIME POLYMERASE CHAIN REACTION; SPORE GERMINATION; SPOROGENESIS; TEMPERATURE SENSITIVITY; CHEMISTRY; GENETICS; METABOLISM; PHYSIOLOGY; TEMPERATURE;

BACILLUS; BACTERIAL PROTEINS; SPORES, BACTERIAL; TEMPERATURE;

BACILLI (CLASS); BACILLUS CEREUS; BACILLUS WEIHENSTEPHANENSIS;

EID: 77953120838     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.04.005     Document Type: Article

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