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- 19Escherichia coli
- 4Heat resistance
- 1Animal Manure
- 1Antibacterial agents
- 1Antimicrobial Compounds
- 2Liu, Yang
- 1Allen,Richelle J
- 1André, Maria C. P. B.
- 1Beliveau, Marie C
- 1Carvalho, Isabel D.
- 1Chen, Yuanyao
- 16Graduate Studies and Research, Faculty of
- 16Graduate Studies and Research, Faculty of/Theses and Dissertations
- 2Agricultural, Food and Nutritional Science, Department of
- 2Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 1Medicine, Department of
- 1Medicine, Department of/General Internal Medicine
Food processing, preservation and storage impose stresses on food bacteria. The maintenance of membrane lipid homeostasis through modification of phospholipids is a key strategy for bacteria to adapt environmental changes and survival in food. Mechanisms of adaptation are generally comparable...
Microbiological quality of organic vegetables produced in soil treated with different types of manure and mineral fertilizerDownload
An attempt was made to evaluate microbiological quality of horticultural crops grown organically. Three species of vegetables were used, lettuce (Lactuva sativa), radish (Raphanus sativus) and spinach (Tetragonia expansa), grown organically, in fertile soil. Six different treatments were applied:...
The Cpx envelope stress response of Escherichia coli regulates and is regulated by the small RNA RprADownload
When bacteria sense changes in their environment, they adapt by altering the expression of their genes in such a way that accommodates the change. To do this, bacterial cells can modulate the activity of their genes at either the level of transcription, or at the post-transcriptional level....
Complex II, or succinate dehydrogenase, is a vital component of aerobic life. Its function is critical for both the tricarboxylic acid cycle and the mitochondrial respiratory chain since it catalyzes the oxidation of succinate to fumarate, liberating two electrons that feed into the lipid-soluble...
Towards the microbial production of a switchable solvent by using the enzyme indoleamine N-methyltransferaseDownload
Switchable solvents are a novel class of chemicals that are characterized with the ability to reversibly switch specific properties with the addition/removal of a trigger. For instance, a solution of low ionic strength can become one of high ionic strength, and vice versa. Switchable solvents...
Verotoxigenic Escherichia coli (VTEC) pose a risk for foodborne illness that can lead to death. Thermal food preservation to inactivate VTEC also alters food quality. High hydrostatic pressure (HHP) processing has been adopted by the food industry as an alternative to thermal preservation....