Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Jan P P M Smelt"'
Autor:
Rachna Pandey, Alex Ter Beek, Norbert O E Vischer, Jan P P M Smelt, Stanley Brul, Erik M M Manders
Publikováno v:
PLoS ONE, Vol 8, Iss 3, p e58972 (2013)
Spore-forming bacteria are a special problem for the food industry as some of them are able to survive preservation processes. Bacillus spp. spores can remain in a dormant, stress resistant state for a long period of time. Vegetative cells are formed
Externí odkaz:
https://doaj.org/article/69101b4617ab4ee9aadec16858fe169c
Autor:
Arend L. de Vos, Norbert O. E. Vischer, Juan Wen, Peter Setlow, Jan P. P. M. Smelt, Stanley Brul
Publikováno v:
Appl Environ Microbiol
Applied and Environmental Microbiology, 88(5):e02324-21. American Society for Microbiology
Applied and Environmental Microbiology, 88(5):e02324-21. American Society for Microbiology
Heat activation at a sublethal temperature is widely applied to promote Bacillus species spore germination. This treatment also has the potential to be employed in food processing to eliminate undesired bacterial spores by enhancing their germination
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5b4e7cb8ee9ccda153febed40530527
https://doi.org/10.1101/2021.11.20.469368
https://doi.org/10.1101/2021.11.20.469368
Autor:
Stanley Brul, Winnok H. De Vos, Alex Ter Beek, Jan P. P. M. Smelt, Norbert O. E. Vischer, Erik M. M. Manders, Johan W. A. van Beilen, Rachna Pandey
Publikováno v:
Applied and Environmental Microbiology, 82(21), 6463-6471. American Society for Microbiology
Applied and environmental microbiology
Applied and environmental microbiology
Intracellular pH (pH i ) critically affects bacterial cell physiology. Hence, a variety of food preservation strategies are aimed at perturbing pH i homeostasis. Unfortunately, accurate pH i quantification with existing methods is suboptimal, since m
Autor:
Erik M. M. Manders, Rachna Pandey, Gerard H. Pieper, Stanley Brul, Norbert O. E. Vischer, Jan P. P. M. Smelt, Alex Ter Beek
Publikováno v:
Food Microbiology, 52, 88-96. Academic Press Inc.
Bacillus subtilis spores are a problem for the food industry as they are able to survive preservation processes. The spores often reside in food products, where their inherent protection against various stress treatments causes food spoilage. Sorbic
Autor:
Zhiwei Tu, Stanley Brul, Erik M. M. Manders, R. De Boer, Jan P. P. M. Smelt, C.G. de Koster, Bhagyashree N. Swarge, L. J. De Koning, Juan Wen, Wishwas Abhyankar
Publikováno v:
Food microbiology. 81
Bacterial spores are ubiquitous in nature and can withstand both chemical and physical stresses. Spores can survive food preservation processes and upon outgrowth cause food spoilage as well as safety risks. The heterogeneous germination and outgrowt
Autor:
Alex Ter Beek, Jan P. P. M. Smelt, Rachna Pandey, Stanley Brul, Robèr Kemperman, Erik M. M. Manders, Norbert O. E. Vischer
Publikováno v:
Food Microbiology, 45(Part A), 63-70. Academic Press Inc.
Tea is one of the most widely consumed beverages in the world and known for its antimicrobial activity against many microorganisms. Preliminary studies have shown that tea polyphenols can inhibit the growth of a wide range of Gram-positive bacteria.
Autor:
Benno H. ter Kuile, Huub C. J. Hoefsloot, Jasper M. Schuurmans, Jan P. P. M. Smelt, Chris G. de Koster, Stanley Brul
Publikováno v:
Food Microbiology, 45(Part B), 189-194. Academic Press Inc.
It was demonstrated that the tetracycline resistance plasmid in Escherichia coli resembling K-12 23:06 containing the E. coli plasmid DM0133 could be transferred to tetracycline sensitive E. coli K-12 MG1655 YFP. The sensitive recipient strain has a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ecdb743a3a1665ae0293709ea404fdc
https://dare.uva.nl/personal/pure/en/publications/simulation-of-the-rate-of-transfer-of-antibiotic-resistance-between-escherichia-coli-strains-cultured-under-well-controlled-environmental-conditions(b9476e39-14c2-4fa5-a2a9-71abad475300).html
https://dare.uva.nl/personal/pure/en/publications/simulation-of-the-rate-of-transfer-of-antibiotic-resistance-between-escherichia-coli-strains-cultured-under-well-controlled-environmental-conditions(b9476e39-14c2-4fa5-a2a9-71abad475300).html
Autor:
Jan P. P. M. Smelt, Stanley Brul, Winnok H. De Vos, Norbert O. E. Vischer, Erik M. M. Manders, Rachna Pandey, Johan W. A. van Beilen, Alex Ter Beek
Publikováno v:
Applied and environmental microbiology. 83(11)
Intracellular pH (pHi) critically affects bacterial cell physiology. Hence, a variety of food preservation strategies are aimed at perturbing pHi homeostasis. Unfortunately, accurate pHi quantification with existing methods is suboptimal, since measu
Autor:
J.R. Piet, Jan P. P. M. Smelt, S. van Hijum, Stanley Brul, Nadine Händel, Jasper M. Schuurmans, B.H. ter Kuile
Publikováno v:
Plasmid, 72, pp. 1-8
Plasmid, 72, 1-8
Plasmid, 72, 1-8. Academic Press Inc.
Plasmid, 72, 1-8
Plasmid, 72, 1-8. Academic Press Inc.
Item does not contain fulltext Antibiotic resistance increases costs for health care and causes therapy failure. An important mechanism for spreading resistance is transfer of plasmids containing resistance genes and subsequent selection. Yet the fac
Autor:
Jan P. P. M. Smelt, Stanley Brul
Publikováno v:
Critical Reviews in Microbiology, 54(10), 1371-1385. Informa Healthcare
This paper serves as an overview of various aspects of thermal processing. Heat processing of foods has a long history and is still one of the most important preservation methods. To guarantee microbiological safety and stability, large safety margin