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Sporulation environment influences spore properties in Bacillus: evidence and insights on underlying molecular and physiological mechanisms

FEMS microbiology reviews, 2018-09, Vol.42 (5), p.614-626

2018

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Combined high pressure and heat treatment effectively disintegrates spore membranes and inactivates Alicyclobacillus acidoterrestris spores in acidic fruit juice beverage

Innovative food science & emerging technologies, 2020-12, Vol.66, p.102523, Article 102523

2020

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Temperature impacts the sporulation capacities and spore resistance of Moorella thermoacetica

Food microbiology, 2018-08, Vol.73, p.334-341

2018

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Cereulide production by Bacillus weihenstephanensis strains during growth at different pH values and temperatures

Food microbiology, 2017-08, Vol.65, p.130-135

2017

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Knowledge of the physiology of spore-forming bacteria can explain the origin of spores in the food environment

Research in microbiology, 2017-05, Vol.168 (4), p.369-378

2017

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The Morphogenetic Protein CotE Positions Exosporium Proteins CotY and ExsY during Sporulation of Bacillus cereus

mSphere, 2021-04, Vol.6 (2), p.e00007-21

2021

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Bacillus cereus cshA Is Expressed during the Lag Phase of Growth and Serves as a Potential Marker of Early Adaptation to Low Temperature and pH

Applied and environmental microbiology, 2019-07, Vol.85 (14)

2019

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Impact of temperature and oxygen on the fate of Bacillus weihenstephanensis in a food-based medium

Food microbiology, 2019-10, Vol.83, p.175-180

2019

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Beneficial and detrimental spore-formers: a world of diversity

Research in microbiology, 2017-05, Vol.168 (4), p.307-308

2017

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Heat-resistance of psychrotolerant Bacillus cereus vegetative cells

Food microbiology, 2017-06, Vol.64, p.195-201

2017

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Spores of Bacillus cereus strain KBAB4 produced at 10 °C and 30 °C display variations in their properties

Food microbiology, 2011-04, Vol.28 (2), p.291-297

2011

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The adaptive response of bacterial food-borne pathogens in the environment, host and food: Implications for food safety

International journal of food microbiology, 2015-11, Vol.213, p.99-109

2015

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Involvement of the CasK/R two-component system in optimal unsaturation of the Bacillus cereus fatty acids during low-temperature growth

International journal of food microbiology, 2015-11, Vol.213, p.110-117

2015

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Identification of Bacillus cereus Genes Specifically Expressed during Growth at Low Temperatures

Applied and Environmental Microbiology, 2010-04, Vol.76 (8), p.2562-2573

2010

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Sporulation Temperature Reveals a Requirement for CotE in the Assembly of both the Coat and Exosporium Layers of Bacillus cereus Spores

Applied and Environmental Microbiology, 2016-01, Vol.82 (1), p.232-243

2016

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Enterotoxigenic Profiles of Food-Poisoning and Food-Borne Bacillus cereus Strains

Journal of Clinical Microbiology, 2002-08, Vol.40 (8), p.3053-3056

2002

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A new fluorescence-based approach for direct visualization of coat formation during sporulation in Bacillus cereus

Scientific reports, 2023-09, Vol.13 (1), p.15136-15136, Article 15136

2023

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Insights into the Structure and Protein Composition of Moorella thermoacetica Spores Formed at Different Temperatures

International journal of molecular sciences, 2022-01, Vol.23 (1), p.550

2022

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Short-Chain and Unsaturated Fatty Acids Increase Sequentially From the Lag Phase During Cold Growth of Bacillus cereus

Frontiers in microbiology, 2021-07, Vol.12, p.694757-694757

2021

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Terroir Is the Main Driver of the Epiphytic Bacterial and Fungal Communities of Mango Carposphere in Reunion Island

Frontiers in microbiology, 2021-01, Vol.11, p.619226-619226

2021

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Mechanistic insights into the adaptive evolvability of spore heat resistance in Bacillus cereus sensu lato

International journal of food microbiology, 2024-06, Vol.418, p.110709-110709, Article 110709

2024

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Detection by PCR-Enzyme-Linked Immunosorbent Assay of Clostridium botulinum in Fish and Environmental Samples from a Coastal Area in Northern France

Applied and Environmental Microbiology, 2002-12, Vol.68 (12), p.5870-5876

2002

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Differential Involvement of the Five RNA Helicases in Adaptation of Bacillus cereus ATCC 14579 to Low Growth Temperatures

Applied and Environmental Microbiology, 2010-10, Vol.76 (19), p.6692-6697

2010

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Combined effect of anaerobiosis, low pH and cold temperatures on the growth capacities of psychrotrophic Bacillus cereus

Food microbiology, 2016-10, Vol.59, p.119-123

2016

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Bacillus cereus cell response upon exposure to acid environment: toward the identification of potential biomarkers

Frontiers in microbiology, 2013-10, Vol.4, p.284

2013

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Sporulation environment influences spore properties in Bacillus: evidence and insights on underlying molecular and physiological mechanisms

Combined high pressure and heat treatment effectively disintegrates spore membranes and inactivates Alicyclobacillus acidoterrestris spores in acidic fruit juice beverage

Temperature impacts the sporulation capacities and spore resistance of Moorella thermoacetica

Cereulide production by Bacillus weihenstephanensis strains during growth at different pH values and temperatures

Knowledge of the physiology of spore-forming bacteria can explain the origin of spores in the food environment

The Morphogenetic Protein CotE Positions Exosporium Proteins CotY and ExsY during Sporulation of Bacillus cereus

Bacillus cereus cshA Is Expressed during the Lag Phase of Growth and Serves as a Potential Marker of Early Adaptation to Low Temperature and pH

Impact of temperature and oxygen on the fate of Bacillus weihenstephanensis in a food-based medium

Beneficial and detrimental spore-formers: a world of diversity

Heat-resistance of psychrotolerant Bacillus cereus vegetative cells

Spores of Bacillus cereus strain KBAB4 produced at 10 °C and 30 °C display variations in their properties

The adaptive response of bacterial food-borne pathogens in the environment, host and food: Implications for food safety

Involvement of the CasK/R two-component system in optimal unsaturation of the Bacillus cereus fatty acids during low-temperature growth

Identification of Bacillus cereus Genes Specifically Expressed during Growth at Low Temperatures

Sporulation Temperature Reveals a Requirement for CotE in the Assembly of both the Coat and Exosporium Layers of Bacillus cereus Spores

Enterotoxigenic Profiles of Food-Poisoning and Food-Borne Bacillus cereus Strains

A new fluorescence-based approach for direct visualization of coat formation during sporulation in Bacillus cereus

Insights into the Structure and Protein Composition of Moorella thermoacetica Spores Formed at Different Temperatures

Short-Chain and Unsaturated Fatty Acids Increase Sequentially From the Lag Phase During Cold Growth of Bacillus cereus

Terroir Is the Main Driver of the Epiphytic Bacterial and Fungal Communities of Mango Carposphere in Reunion Island

Mechanistic insights into the adaptive evolvability of spore heat resistance in Bacillus cereus sensu lato

Detection by PCR-Enzyme-Linked Immunosorbent Assay of Clostridium botulinum in Fish and Environmental Samples from a Coastal Area in Northern France

Differential Involvement of the Five RNA Helicases in Adaptation of Bacillus cereus ATCC 14579 to Low Growth Temperatures

Combined effect of anaerobiosis, low pH and cold temperatures on the growth capacities of psychrotrophic Bacillus cereus

Bacillus cereus cell response upon exposure to acid environment: toward the identification of potential biomarkers

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