2017
DOI: 10.9755/ejfa.2016-07-978
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Thermo-tolerance and heat shock protein of Escherichia coli ATCC 25922 under thermal stress using test cell method

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Cited by 15 publications
(3 citation statements)
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“…Cold-shock proteins serve as nucleic acid chaperones that may prevent the formation of secondary structures in mRNA at low temperatures, thus combatting the harmful effects of low temperatures. While cold-shock proteins have not yet been experimentally isolated within E. coli ATCC 25922, there are multiple studies demonstrating the production of heat-shock proteins in response to temperatures of 45 °C and above [ 48 , 49 ]. While heat- and cold-shock proteins are not encoded for by the same genes, the E. coli genus is known to be a carrier of cold-shock proteins [ 50 ], therefore with the known production of heat-shock proteins in E. coli ATCC 25922, there is a strong possibility that cold-shock proteins are also playing a role in the bacterium’s prolonged survival.…”
Section: Discussionmentioning
confidence: 99%
“…Cold-shock proteins serve as nucleic acid chaperones that may prevent the formation of secondary structures in mRNA at low temperatures, thus combatting the harmful effects of low temperatures. While cold-shock proteins have not yet been experimentally isolated within E. coli ATCC 25922, there are multiple studies demonstrating the production of heat-shock proteins in response to temperatures of 45 °C and above [ 48 , 49 ]. While heat- and cold-shock proteins are not encoded for by the same genes, the E. coli genus is known to be a carrier of cold-shock proteins [ 50 ], therefore with the known production of heat-shock proteins in E. coli ATCC 25922, there is a strong possibility that cold-shock proteins are also playing a role in the bacterium’s prolonged survival.…”
Section: Discussionmentioning
confidence: 99%
“…Low inoculum density has been associated with higher antimicrobial activity; bacteria may appear susceptible when using the standard inoculum (10 5 CFU/mL) but appear resistant if the inoculum size is increased [69]. This relationship has been widely studied in the case of antibiotic susceptibility [70].…”
Section: Inoculummentioning
confidence: 99%
“…Except for thermal properties of foods, final temperatures and holding times, heating rates have a significant effect on thermal resistance of given food-borne pathogens because of their metabolism and physiological adjustment. Slow heating rates enhance thermal resistance of food-borne pathogens with large D-values under same target temperatures [11][12][13] . For example, D-values of Salmonella at 60°C are different in the same host food because of the different samples size [14,15] .…”
Section: Introductionmentioning
confidence: 99%