Bacteriophages BCP1-1 and BCP8-2 require divalent cations for efficient control of Bacillus cereus in fermented foods

Food Microbiology

Volumn 31, Issue 1, 2012, Pages 9-16

  Bandara, Nadeeka ^a   Jo, Junhee ^a   Ryu, Sangryeol ^b,c   Kim, Kwang Pyo ^a  

^a Chonbuk National University   (South Korea)

^b Seoul National University   (South Korea)

^c Seoul National University   (South Korea)

Author keywords

Bacillus cereus; Bacteriophages; Fermented food; Myoviridae; Phage biocontrol

Indexed keywords

ANTIINFECTIVE AGENT; DIVALENT CATION;

ARTICLE; BACILLUS CEREUS; BACILLUS SUBTILIS; BACTERIOPHAGE; BIOLOGICAL CONTROL AGENT; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HOST RANGE; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; MICROBIOLOGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; SOYBEAN; TRANSMISSION ELECTRON MICROSCOPY; ULTRASTRUCTURE; VIROLOGY;

ANTI-BACTERIAL AGENTS; BACILLUS CEREUS; BACILLUS SUBTILIS; BACTERIOPHAGES; BIOLOGICAL CONTROL AGENTS; CATIONS, DIVALENT; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HOST SPECIFICITY; MICROSCOPY, ELECTRON, TRANSMISSION; MYOVIRIDAE; SOYBEANS;

BACILLUS CEREUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); GLYCINE MAX; MYOVIRIDAE; POSIBACTERIA;

EID: 84862794925     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.02.003     Document Type: Article

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