The effect of calcium on the transcriptome of sporulating B. subtilis cells

Autor: Martijs J. Jonker, S.J.C.M. Oomes, J.O. Hehenkamp, Floyd R.A. Wittink, Stanley Brul, Timo M. Breit

Publikováno v: International Journal of Food Microbiology, 133(3), 234-242. Elsevier

Bacterial spores formed in the presence of high concentrations of minerals are a major problem in the food industry because of their extreme heat resistance. In order to enhance our insight in the molecular mechanisms underlying this phenomenon we ha

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::703c933cea89d6796136c55dd4158456
https://hdl.handle.net/11245/1.311639

Physiological actions of preservative agents: prospective of use of modern microbiological techniques in assessing microbial behaviour in food preservation

Autor: S.J.C.M. Oomes, Peter J. Coote, Femke I. C. Mensonides, Klaas J. Hellingwerf, Frans M. Klis, Stanley Brul

Publikováno v: International Journal of Food Microbiology, 79, 55-64. Elsevier

In this mini-review, various aspects of homeostasis of microbial cells and its perturbation by antimicrobial agents will be discussed. First, outlining the position that the physiological studies on microbial behaviour using the modern molecular tool

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2e7cd3d97fc7b3aa124cf93a0dca0d5
https://doi.org/10.1016/s0168-1605(02)00179-4

Challenges and advances in systems biology analysis of Bacillus spore physiology; molecular differences between an extreme heat resistant spore forming Bacillus subtilis food isolate and a laboratory strain

Autor: Stanley Brul, Martien P. M. Caspers, Alex Ter Beek, Andrea C. O'Brien, Remco Kort, Johan W. A. van Beilen, Jan P. P. M. Smelt, Chris G. de Koster, S.J.C.M. Oomes

Publikováno v: Brul, S, van Beilen, J, Caspers, M P M, O'Brien, A, de Koster, C, Oomes, S, Smelt, J, Kort, R & Ter Beek, A 2011, ' Challenges and advances in systems biology analysis of Bacillus spore physiology; molecular differences between an extreme heat resistant spore forming Bacillus subtilis food isolate and a laboratory strain ', Food microbiology, vol. 28, no. 2, pp. 221-7 . https://doi.org/10.1016/j.fm.2010.06.011
Food Microbiology, 2, 28, 221-227
Food Microbiology, 28(2), 221-227. Academic Press Inc.
Food microbiology, 28(2), 221-7. Elsevier

Bacterial spore formers are prime organisms of concern in the food industry. Spores from the genus Bacillus are extremely stress resistant, most notably exemplified by high thermotolerance. This sometimes allows surviving spores to germinate and grow

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6427e53917e76f2a94634135222ad9c5
https://research.vu.nl/en/publications/f697a63f-24c7-4977-b74e-15ce60207319

The characterisation of Bacillus spores occurring in the manufacturing of (low acid) canned products

Autor: J.M.B.M. van der Vossen, Stanley Brul, J.O. Hehenkamp, S.J.C.M. Oomes, A.C.M. van Zuijlen, H. Witsenboer

Publikováno v: International Journal of Food Microbiology, 1-2, 120, 85-94
International Journal of Food Microbiology, 120, 85-94. Elsevier

Spore-forming bacteria can be a problem in the food industry, especially in the canning industry. Spores present in ingredients or present in the processing environment severely challenge the preservation process since their thermal resistance may be

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c88937dc71a6a1d9ec51882267695567
http://resolver.tudelft.nl/uuid:4345bcff-f306-4531-835c-c54fccb67df3

Assessment of heat resistance of bacterial spores from food product isolates by fluorescent monitoring of dipicolinic acid release

Autor: Andrea C. O'Brien, Klaas J. Hellingwerf, Wim Crielaard, S.J.C.M. Oomes, Remco Kort, Stanley Brul, Ivo H. M. van Stokkum

Publikováno v: Applied and Environmental Microbiology, 71, 3556-3564. American Society for Microbiology
Kort, R, O'Brien, A C, van Stokkum, I H M, Oomes, S J C M, Crielaard, W, Hellingwerf, K J & Brul, S 2005, ' Assessment of heat resistance of bacterial spores from food product isolates by fluorescence monitoring of dipicolinic acid release ', Applied and Environmental Microbiology, vol. 71, no. 7, pp. 3556-64 . https://doi.org/10.1128/AEM.71.7.3556-3564.2005
Applied and Environmental Microbiology, 71(7), 3556-64. American Society for Microbiology

This study is aimed at the development and application of a convenient and rapid optical assay to monitor the wet-heat resistance of bacterial endospores occurring in food samples. We tested the feasibility of measuring the release of the abundant sp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::219917b901c86338cfe921815a4ef25a
https://dare.uva.nl/personal/pure/en/publications/assessment-of-heat-resistance-of-bacterial-spores-from-food-product-isolates-by-fluorescent-monitoring-of-dipicolinic-acid-release(4bb3efdb-2c9b-4689-90a3-f4c181a67e67).html