Amino acids improve acid tolerance and internal pH maintenance in Bacillus cereus ATCC14579 strain

Food Microbiology

Volumn 28, Issue 3, 2011, Pages 364-372

  Senouci Rezkallah, Khadidja ^a   Schmitt, Philippe ^a,b   Jobin, Michel P ^a,b  

^a UMR A 408 INRA University of Avignon   (France)

^b UNIVERSITY OF AVIGNON   (France)

Author keywords

Arginine and lysine decarboxylase; Arginine deiminase; ATR; Bacillus cereus; Chemostat; Glutamate; PHi; Stress

Indexed keywords

AMINO ACID; ARGININE; CARBOXYLYASE; GLUTAMIC ACID; LYSINE;

ADAPTATION; ARTICLE; BACILLUS CEREUS; CULTURE MEDIUM; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; METABOLISM; PH; PRODUCT SAFETY;

ADAPTATION, PHYSIOLOGICAL; AMINO ACIDS; ARGININE; BACILLUS CEREUS; CARBOXY-LYASES; CONSUMER PRODUCT SAFETY; CULTURE MEDIA; FOOD CONTAMINATION; FOOD MICROBIOLOGY; GLUTAMIC ACID; HYDROGEN-ION CONCENTRATION; LYSINE;

BACILLUS CEREUS;

EID: 79952002460     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.09.003     Document Type: Article

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