Quantification of the Effects of Salt Stress and Physiological State on Thermotolerance of Bacillus cereus ATCC 10987 and ATCC 14579

The food-borne pathogen Bacillus cereus can acquire enhanced thermal resistance through multiple mechanisms. Two Bacillus cereus strains, ATCC 10987 and ATCC 14579, were used to quantify the effects of salt stress and physiological state on thermotolerance. Cultures were exposed to increasing concen...

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Veröffentlicht in:	Applied and Environmental Microbiology 2006-09, Vol.72 (9), p.5884-5894
Hauptverfasser:	Besten, Heidy M.W. den, Mataragas, Marios, Moezelaar, Roy, Abee, Tjakko, Zwietering, Marcel H
Format:	Artikel
Sprache:	eng
Schlagworte:	Anatomy & physiology Bacillus cereus Bacillus cereus - classification Bacillus cereus - physiology Bacteria bacterial-spores Biological and medical sciences Food Microbiology food pathogens Fundamental and applied biological sciences. Psychology Gastrointestinal diseases growth-phase heat inactivation heat tolerance heat-shock Linear Models listeria-monocytogenes mathematical models microbial physiology Microbiology Models, Biological Nonlinear Dynamics pathogen survival physiological state proteins Salt salt concentration salt stress shock-induced thermotolerance Sodium Chloride Species Specificity Spores, Bacterial - physiology survival curves Temperature thermal inactivation
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