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Tolérance au froid et variation des taux de synthèse des protéines individuelles de Clostridium perfringens en fonction du pré-traitement frigorifique.

Cold tolerance and changes in rates of synthesis of individual proteins of Clostridium perfringens as a result of cold pre-treatment.

Auteurs : VILLARREAL L., HEREDIA N., GARCIA S.

Type d'article : Article

Résumé

The ability of Clostridium perfringens to survive cold encounters could contribute to its persistence in foods and its potential to cause disease. In this study, five cold-shock proteins were induced by cold-shocking C. perfringens FD-1041 from 43 °C to 28 °C, as revealed by labelling with L-(35S) methionine and cysteine followed by gel electrophoresis. Cold shock also increased the cold tolerance of the cells at least fifteen fold. The acquired tolerance was maintained for 2 hours after the cold treatment. This ability of C. perfringens could improve its survival in foods and present a significant hazard.

Détails

  • Titre original : Cold tolerance and changes in rates of synthesis of individual proteins of Clostridium perfringens as a result of cold pre-treatment.
  • Identifiant de la fiche : 2003-0813
  • Langues : Anglais
  • Source : Acta Aliment. - vol. 31 - n. 2
  • Date d'édition : 06/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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