Villarreal, L. and Heredia, N. and Garcia, S. (2002) Cold tolerance and changes in rates of synthesis of individual proteins of Clostridium perfringens as a result of cold pre-treatment. Acta Alimentaria, 31 (2). pp. 179-184. ISSN 0139-3006
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Abstract
Clostridium perfringens is a widely distributed foodborne pathogen. Its ability to survive cold encounters could contribute to its persistence in foods and the potential to cause disease. In this work five cold-shock proteins (101, 82, 70, 45 and 10 kDa) were induced by cold-shocking C. perfringens FD-1041 from 43 °C to 28 °C, as revealed by labeling with L-[35S]methionine and cysteine followed by gel electrophoresis. Cold shock also increased the cold tolerance of the cells at least fifteen fold. The acquired tolerance was maintained for 2 h after the cold treatment. This ability of C. perfringens could improve the survival in foods and present a significant hazard.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | xKatalin xBarta |
| Date Deposited: | 16 Feb 2017 13:01 |
| Last Modified: | 31 May 2022 23:15 |
| URI: | http://real.mtak.hu/id/eprint/49244 |
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