Characterisation and profiling of Bacillus subtilis, Bacillus cereus and Bacillus licheniformis by MALDI-TOF mass fingerprinting

Food Microbiology

Volumn 33, Issue 2, 2013, Pages 235-242

  Fernandez No I C ^a   Bohme K ^a   Diaz Bao M ^a   Cepeda, A ^a   Barros Velazquez J ^a   Calo Mata, P ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Bacillus; Bacterial identification; Food safety; MALDI TOF; Phylogenetics; Phyloproteomics

Indexed keywords

ARTICLE; BACILLUS; BACILLUS CEREUS; BACILLUS SUBTILIS; BACTERIUM IDENTIFICATION; CHEMISTRY; CLASSIFICATION; EVALUATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; METHODOLOGY;

BACILLUS; BACILLUS CEREUS; BACILLUS SUBTILIS; BACTERIAL TYPING TECHNIQUES; FOOD MICROBIOLOGY; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION;

BACILLUS (BACTERIUM); BACILLUS AMYLOLIQUEFACIENS; BACILLUS CEREUS; BACILLUS LICHENIFORMIS; BACILLUS SUBTILIS; BACILLUS THURINGIENSIS; BACTERIA (MICROORGANISMS);

EID: 84871711891     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.09.022     Document Type: Article

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