Genetic and toxigenic diversity of Bacillus cereus group isolated from powdered foods
Author:
Funder
Departamento Administrativo de Ciencia, Tecnología e Innovación
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04700-2.pdf
Reference36 articles.
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2. Böhm M, Huptas C, Krey V, Scherer S (2015) Massive horizontal gene transfer, strictly vertical inheritance and ancient duplications differentially shape the evolution of Bacillus cereus enterotoxin operons hbl, cytK and nhe. BMC Evol Biol 15:246. https://doi.org/10.1186/s12862-015-0529-4
3. Carter L, Chasea H, Giesekerb C, Hasbrouckb N, Stineb C, Khan A, Ewing-Peeples L, Tall B, Gopinath G (2018) Analysis of enterotoxigenic Bacillus cereus strains from dried foods using whole genome sequencing, multi-locus sequence analysis and toxin gene prevalence and distribution using endpoint PCR analysis. Int J Food Microbiol 284:31–39
4. Chaves JQ, Pires ES, Vivoni AM (2011) Genetic diversity, antimicrobial resistance and toxigenic profiles of Bacillus cereus isolated from food in Brazil over three decades. Int J Food Microbiol 147:12–16
5. D’Alessandro B, Antúnez K, Piccini C, Zunino P (2007) DNA extraction and PCR detection of Paenibacillus larvae spores from naturally contaminated honey and bees using spore-decoating and freeze-thawing techniques. World J Microbiol Biotechnol 23:593–597
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