Linked Life Data

21134736

Source:http://linkedlifedata.com/resource/pubmed/id/21134736

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
2
pubmed:dateCreated
2011-4-15
pubmed:abstractText
Bacillus spores are a known cause of food spoilage and their increased resistance poses a major challenge in efficient elimination. Recent studies on bacterial cultures at the single cell level have revealed how minor differences in essential spore properties, such as core water content or germinant receptor levels, can cause the observed differences in spore germination and outgrowth behavior. Moreover, heterogeneous behavior is influenced by commonly accepted food preservation techniques, such as heating or the usage of weak organic acids. Understanding the underlying molecular mechanisms and key players involved in phenotypic heterogeneity of spores, while taking the spore's history into account, will improve predictability of the spore's behavior to various treatments and triggers.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:status
MEDLINE
pubmed:month
Apr
pubmed:issn
1879-0429
pubmed:author
pubmed:copyrightInfo
Copyright © 2010 Elsevier Ltd. All rights reserved.
pubmed:issnType
Electronic
pubmed:volume
22
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
180-6
pubmed:meshHeading
pubmed:year
2011
pubmed:articleTitle
Bacterial spores in food: how phenotypic variability complicates prediction of spore properties and bacterial behavior.
pubmed:affiliation
Top Institute Food and Nutrition, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands.
pubmed:publicationType
Journal Article, Review