Document Detail


Evidence for natural transformation of Bacillus subtilis in foodstuffs.
MedLine Citation:
PMID:  9345769     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The effect of foodstuffs on the natural transformation of Bacillus subtilis was investigated. As examples of complex food matrices milk with various fat contents as well as chocolate milk were used. The frequencies of transformation varied with the fat content and ranged between 3.8 X 10(-4) and 1.4 X 10(-3). Highest frequencies of about 3 X 10(-3) were observed in chocolate milk with 1.5% fat. Development of competence was observed in chocolate milk, resulting in maximal transformation frequencies upon incubation for 10-12 h at 37 degrees C.
Authors:
M Bräutigam; C Hertel; W P Hammes
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  FEMS microbiology letters     Volume:  155     ISSN:  0378-1097     ISO Abbreviation:  FEMS Microbiol. Lett.     Publication Date:  1997 Oct 
Date Detail:
Created Date:  1997-12-19     Completed Date:  1997-12-19     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  7705721     Medline TA:  FEMS Microbiol Lett     Country:  NETHERLANDS    
Other Details:
Languages:  eng     Pagination:  93-8     Citation Subset:  IM    
Affiliation:
Institut für Lebensmitteltechnologie, Universität Hohenheim, Stuttgart, Germany.
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MeSH Terms
Descriptor/Qualifier:
Animals
Bacillus subtilis / genetics*,  growth & development
Cacao / microbiology
DNA, Bacterial / genetics
Disinfection
Ecosystem
Food Microbiology*
Hot Temperature
Milk / microbiology
Spores, Bacterial / genetics
Transformation, Bacterial*
Chemical
Reg. No./Substance:
0/DNA, Bacterial

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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