Role of small, acid-soluble spore proteins in the resistance of Clostridium perfringens spores to chemicals

Daniel Paredes-Sabja, Deepa Raju, J. Antonio Torres, Mahfuzur R. Sarker

Resultado de la investigación: Article

24 Citas (Scopus)

Resumen

Previous work showed that C. perfringens spores lacking the majority of α/β-type small, acid-soluble spore proteins (SASPs) (termed α- β- spores) exhibit greatly decreased resistance to moist heat and UV radiation. The current study demonstrated that these α- β- spores had reduced resistance to hydrogen peroxide, hydrochloric acid, nitrous acid and formaldehyde. These results clearly demonstrate the important role of α/β-type SASPs in the resistance of C. perfringens spores to chemicals.

Idioma originalEnglish
Páginas (desde-hasta)333-335
Número de páginas3
PublicaciónInternational Journal of Food Microbiology
Volumen122
N.º3
DOI
EstadoPublished - 20 mar 2008

Huella dactilar

Clostridium perfringens
Spores
spores
Acids
acids
Proteins
proteins
Nitrous Acid
Hydrochloric Acid
hydrochloric acid
formaldehyde
Hydrogen Peroxide
Formaldehyde
ultraviolet radiation
hydrogen peroxide
Hot Temperature
Radiation
heat

ASJC Scopus subject areas

  • Food Science
  • Microbiology

Citar esto

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Role of small, acid-soluble spore proteins in the resistance of Clostridium perfringens spores to chemicals. / Paredes-Sabja, Daniel; Raju, Deepa; Torres, J. Antonio; Sarker, Mahfuzur R.

En: International Journal of Food Microbiology, Vol. 122, N.º 3, 20.03.2008, p. 333-335.

Resultado de la investigación: Article

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T1 - Role of small, acid-soluble spore proteins in the resistance of Clostridium perfringens spores to chemicals

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AU - Raju, Deepa

AU - Torres, J. Antonio

AU - Sarker, Mahfuzur R.

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KW - Food poisoning

KW - SASP

KW - Spore resistance

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