Phenotypic, genotypic, and resistome of mesophilic spore-forming bacteria isolated from pasteurized liquid whole egg.

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作者： Alexandra A I A,Chincha ^[1] ; Marina P,Marone ^[2] ; Arthur K R,Pia ^[1] ; Luisa,Freire ^[3] ; Dionisio P,Amorim-Neto ^[1] ; Marcelo F,Carazzolle ^[4] ; Anderson S,Sant'Ana ^[5]

作者单位： Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil. ^[1] Laboratory of Genomics and BioEnergy, Department of Genetics, Evolution, Microbiology and Immunology, University of Campinas, Campinas, SP, Brazil. ^[2] Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul. Campo Grande, Mato Grosso do Sul, Brazil. ^[3] Laboratory of Genomics and BioEnergy, Department of Genetics, Evolution, Microbiology and Immunology, University of Campinas, Campinas, SP, Brazil; Center for Computing and Engineering Sciences, University of Campinas, Campinas, SP, Brazil. ^[4] Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil. Electronic address: and@unicamp.br. ^[5]

关键词 Heat resistance Pasteurization Resistance genes Whole genome sequencing

主题词孢子, 细菌(Spores, Bacterial);细菌(Bacteria);芽孢杆菌属(Bacillus);认知(Cognition);蛋黄(Egg Yolk)

DOI 10.1016/j.foodres.2024.114215

PMID 38609213

发布时间 2024-11-30

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