Carbonyl cyanide-m-chlorophenyl hydrazone effect on Bacillus subtilis: time course
Summary:
Temporal analysis of B. subtilis cultured in a defined minimal medium at pH 6.4 in batch fermentors and treated with 0.85 μM carbonyl cyanide-m-chlorophenyl hydrazone (CCCP). Results provide insight into the molecular response of food spoilage bacteria sub-lethally stressed with weak organic acids.
GPL6257:
University of Amsterdam Bacillus subtilis 168 9.2K Array Version 2
Citation:
Ter Beek A, Wijman JG, Zakrzewska A, Orij R et al. Comparative physiological and transcriptional analysis of weak organic acid stress in Bacillus subtilis. Food Microbiol 2015 Feb;45(Pt A):71-82. PMID: 25481064
