Cold tolerance and changes in rates of synthesis of individual proteins of Clostridium perfringens as a result of cold pre-treatment
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/aalim.31.2002.2.7
Reference22 articles.
1. Cold stress proteins induced in Listeria monocytogenes in response to temperature downshock and growth at low temperatures.;D. Bayles;Appl. environ. Microbiol.,1996
2. Surveillance for foodborne-disease outbreacks-United States, 1988-1982.;N. Bean;Morbid. Mortal. Weekly Rep.,1996
3. Influence of elevated temperatures on starch hydrolysis by enterotoxin-positive and enterotoxin-negative strains of Clostridium perfringens type A at 37 and 43 °C.;J. Garcia-Alvarado;Appl. environ. Microbiol.,1992a
4. Sporulation and enterotoxin production of Clostridium perfringens type A at 37 and 43 °C.;J. Garcia-Alvarado;Appl. environ. Microbiol.,1992b
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1. Cold tolerance ofClostridium perfringensinduced by fod aditives at neutral pH;Acta Alimentaria;2011-03
2. Clostridium perfringens: A Dynamic Foodborne Pathogen;Food and Bioprocess Technology;2009-02-13
3. Extracellular protectants produced byClostridium perfringenscells at elevated temperatures;Letters in Applied Microbiology;2009-01
4. Stress proteins of Clostridium perfringens type A immunoreact with antiserum from rabbits infected with gas gangrene;International Microbiology;2003-12-01
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