Results 31 to 40 of about 393,027 (374)
Halophiles and Their Biomolecules: Recent Advances and Future Applications in Biomedicine [PDF]
, 2020 The organisms thriving under extreme conditions better than any other organism living on Earth, fascinate by their hostile growing parameters, physiological features, and their production of valuable bioactive metabolites.
Amoozegar, Mohammad Ali +2 more
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The Bacillus cereus Food Infection as Multifactorial Process
Toxins, 2020 The ubiquitous soil bacterium Bacillus cereus presents major challenges to food safety. It is responsible for two types of food poisoning, the emetic form due to food intoxication and the diarrheal form emerging from food infections with enteropathogenic
Nadja Jessberger +3 more
semanticscholar +1 more source
International Journal of Food Contamination, 2017 Background Bacillus cereus is a spore-forming bacterium that is widely distributed in the environment and can be detected in a variety of raw milk and milk products especially in vegetative form, which exposed directly in contact with the soil and ...
Ashebr Abraha +3 more
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The Bacillus cereus GerN and GerT protein homologs have distinct roles in spore germination and outgrowth, respectively [PDF]
, 2008 The GerT protein of Bacillus cereus shares 74% amino acid identity with its homolog GerN. The latter is a Na+/H+-K+ 19 antiporter that is required for normal spore germination in inosine.
Moir, A., Senior, A.
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A Study on Prevalence and Characterization of Bacillus cereus in Ready-to-Eat Foods in China
Frontiers in Microbiology, 2020 Bacillus cereus is widely distributed in different food products and can cause a variety of symptoms associated with food poisoning. Since ready-to-eat (RTE) foods are not commonly sterilized by heat treatment before consumption, B.
Shubo Yu +17 more
semanticscholar +1 more source
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2015 Penggunaan zat pengawet sintetis pada makanan oleh produsen semakin meresahkan meskipun pemakaiannya diijinkan karena berdampak negatip pada kesehatan konsumen.
Enny Sumaryati, Sudiyono Sudiyono
doaj +1 more source
Food Sensing: Detection of Bacillus cereus Spores in Dairy Products
Biosensors, 2020 Milk is a source of essential nutrients for infants and adults, and its production has increased worldwide over the past years. Despite developments in the dairy industry, premature spoilage of milk due to the contamination by Bacillus cereus continues ...
J. Vidić +3 more
semanticscholar +1 more source
Toxin production ability of Bacillus cereus strains from food product of Ukraine
Harčova Nauka ì Tehnologìâ, 2017 Potential pathogens of foodborne toxic infections – bacterial contaminants Bacillus cereus isolated from plant raw materials and food products from the Ukrainian region were investigated.
I. Pylypenko +3 more
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Comparative analysis of Bacillus weihenstephanensis KBAB4 spores obtained at different temperatures [PDF]
, 2010 The impact of Bacillus weihenstephanensis KBAB4 sporulation temperature history was assessed on spore heat resistance, germination and outgrowth capacity at a temperature range from 7 to 30 °C. Sporulation rate and efficiency decreased at low temperature,
Abee, T., Garcia, D., Voort, M., van der
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The Bacillus cereus Group: Bacillus Species with Pathogenic Potential
Microbiology spectrum, 2019 The Bacillus cereus group includes several Bacillus species with closely related phylogeny. The most well-studied members of the group, B. anthracis, B. cereus, and B. thuringiensis, are known for their pathogenic potential.
M. Ehling-Schulz +2 more
semanticscholar +1 more source