Involvement of the CasK/R two-component system in optimal unsaturation of the Bacillus cereus fatty acids during low-temperature growth-Reference-Cited by-同舟云学术

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Involvement of the CasK/R two-component system in optimal unsaturation of the Bacillus cereus fatty acids during low-temperature growth

Published:2015-11 Issue: Volume:213 Page:110-117
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Diomandé Sara Esther,Nguyen-the Christophe,Abee Tjakko,Tempelaars Marcel H.,Broussolle Véronique,Brillard Julien

Funder

INRA-MICA department and the Provence Alpes–Côte d'Azur Regional Council

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference51 articles.

1. Molecular basis of thermosensing: a two-component signal transduction thermometer in Bacillus subtilis;Aguilar;EMBO J.,2001

2. Medium- and long-chain fatty acid uptake and utilization by Streptomyces coelicolor A3(2): first characterization of a gram-positive bacterial system;Banchio;Microbiology,1997

3. Metabolic control of the membrane fluidity in Bacillus subtilis during cold adaptation;Beranova;Biomed. Biochim. Acta,2008

4. Identification of Bacillus cereus genes specifically expressed during growth at low temperatures;Brillard;Appl. Environ. Microbiol.,2010

5. Insertional mutagenesis reveals genes involved in Bacillus cereus ATCC 14579 growth at low temperature;Broussolle;FEMS Microbiol. Lett.,2010

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1. Deciphering the impact of exogenous fatty acids on Listeria monocytogenes at low temperature by transcriptome analysis;Frontiers in Microbiology;2024-09-04

2. Giving a signal: how protein phosphorylation helps Bacillus navigate through different life stages;FEMS Microbiology Reviews;2023-07

3. Response of Foodborne Pathogens to Cold Stress;Stress Responses of Foodborne Pathogens;2022

4. CspB and CspC are induced upon cold shock in Bacillus cereus strain D2;Canadian Journal of Microbiology;2021-10

5. Short-Chain and Unsaturated Fatty Acids Increase Sequentially From the Lag Phase During Cold Growth of Bacillus cereus;Frontiers in Microbiology;2021-07-22

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