Whole-Genome Transcriptional Analysis of Escherichia coli during Heat Inactivation Processes Related to Industrial Cooking-Reference-Cited by-同舟云学术

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Whole-Genome Transcriptional Analysis of Escherichia coli during Heat Inactivation Processes Related to Industrial Cooking

Published:2013-06-14 Issue:16 Volume:79 Page:4940-4950
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Applied and Environmental Microbiology

Author:

Guernec A.,Robichaud-Rincon P.,Saucier L.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference50 articles.

1. Stress, sublethal injury, resuscitation and virulence of bacterial foodborne pathogens;Wesche;J. Food Prot,2009

2. Influence of heat transfer with tube methods on measured thermal inactivation parameters for Escherichia coli;Chung;J. Food Prot,2007

3. Heat stress adaptation of Escherichia coli under dynamic conditions: effect of inoculum size;Cornet;Lett. Appl. Microbiol,2010

4. Thermal resistance of Salmonella enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks;Jin;J. Food Eng,2008

5. Elevation of the heat resistance of Salmonella typhimurium by sublethal heat shock;Mackey;J. Appl. Bacteriol,1986

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