Growth and Sporulation of Bacillus cereus ATCC 14579 under Defined Conditions: Temporal Expression of Genes for Key Sigma Factors
Author:
Affiliation:
1. Wageningen Centre for Food Sciences
2. Laboratory of Food Microbiology, Wageningen UR
3. Agrotechnology and Food Innovations A&F, Wageningen, The Netherlands
Abstract
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://journals.asm.org/doi/pdf/10.1128/AEM.70.4.2514-2519.2004
Reference42 articles.
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3. Barlass, P. J., C. W. Houston, M. O. Clements, and A. Moir. 2002. Germination of Bacillus cereus spores in response to l-alanine and to inosine: the roles of gerL and gerQ operons. Microbiology148:2089-2095.
4. Carlin, F., H. Girardin, M. W. Peck, S. C. Stringer, G. C. Barker, A. Martinez, A. Fernandez, P. Fernandez, W. M. Waites, S. Movahedi, F. van Leusden, M. Nauta, R. Moezelaar, M. D. Torre, and S. Litman. 2000. Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project. Int. J. Food Microbiol.60:117-135.
5. Charlton, S., A. J. Moir, L. Baillie, and A. Moir. 1999. Characterization of the exosporium of Bacillus cereus. J. Appl. Microbiol.87:241-245.
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