| dc.contributor.author |
W, B |
en |
| dc.contributor.author |
Mataragas, M |
en |
| dc.contributor.author |
Moezelaar, R |
en |
| dc.contributor.author |
Abee, T |
en |
| dc.contributor.author |
Zwietering, M |
en |
| dc.date.accessioned |
2014-06-06T06:46:55Z |
|
| dc.date.available |
2014-06-06T06:46:55Z |
|
| dc.date.issued |
2006 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1128/AEM.00780-06 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/3300 |
|
| dc.subject |
Bacillus Cereus |
en |
| dc.subject |
Food Industry |
en |
| dc.subject |
Food Quality |
en |
| dc.subject |
Prediction Model |
en |
| dc.subject |
Salt Stress |
en |
| dc.subject |
Sodium Chloride |
en |
| dc.subject |
Stationary Phase |
en |
| dc.subject |
Stress Response |
en |
| dc.subject |
Thermal Resistance |
en |
| dc.title |
Quantification of the Effects of Salt Stress and Physiological State on Thermotolerance of Bacillus cereus ATCC 10987 and ATCC 14579 |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1128/AEM.00780-06 |
en |
| heal.publicationDate |
2006 |
en |
| heal.abstract |
The food-borne pathogen Bacillus cereus can acquire enhanced thermal resistance through multiple mechanisms. Two Bacillus cereus strains, ATCC 10987 and ATCC 14579, were used to quantify the effects of salt stress and physiological state on thermotolerance. Cultures were exposed to increasing concentrations of sodium chloride for 30 min, after which their thermotolerance was assessed at 50°C. Linear and nonlinear microbial |
en |
| heal.journalName |
Applied and Environmental Microbiology |
en |
| dc.identifier.doi |
10.1128/AEM.00780-06 |
en |