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首页> Food microbiology> Reinforcement of Bacillus subtilis spores by cross-linking of outer coat proteins during maturation.

Reinforcement of Bacillus subtilis spores by cross-linking of outer coat proteins during maturation.

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作者： Wishwas,Abhyankar ^[1] ; Rachna,Pandey ^[2] ; Alexander,Ter Beek ^[2] ; Stanley,Brul ^[2] ; Leo J,de Koning ^[3] ; Chris G,de Koster ^[4]

作者单位： Mass Spectrometry of Biomacromolecules, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands; Molecular Biology and Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands. ^[1] Molecular Biology and Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands. ^[2] Mass Spectrometry of Biomacromolecules, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands. ^[3] Mass Spectrometry of Biomacromolecules, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands. Electronic address: C.G.deKoster@uva.nl. ^[4]

关键词 Bacillus subtilis Germination LC-FT-ICR-MS/MS Protein cross-linking Spore coat Spore maturation Thermal resistance

主题词枯草芽孢杆菌(Bacillus subtilis);细菌蛋白质类(Bacterial Proteins);色谱法, 液相(Chromatography, Liquid);交联试剂(Cross-Linking Reagents);食品微生物学(Food Microbiology);热温度(Hot Temperature);蛋白质组学(Proteomics);孢子, 细菌(Spores, Bacterial);串联质谱法(Tandem Mass Spectrometry);时间因素(Time Factors)

DOI 10.1016/j.fm.2014.03.007

PMID 25481062

发布时间 2017-01-11

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Food microbiology

Food microbiology

2015年45卷Pt A期

54-62页

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