Putative oligocene spores
نویسندگان
چکیده
منابع مشابه
The heartbeat of the Oligocene climate system.
A 13-million-year continuous record of Oligocene climate from the equatorial Pacific reveals a pronounced "heartbeat" in the global carbon cycle and periodicity of glaciations. This heartbeat consists of 405,000-, 127,000-, and 96,000-year eccentricity cycles and 1.2-million-year obliquity cycles in periodically recurring glacial and carbon cycle events. That climate system response to intricat...
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The ability of spores to recover and grow out after food processing is affected by cellular factors and by the outgrowth conditions. In the current communication we studied the recovery and outgrowth of individually sorted spores in BHI and rice broth media and on agar plates using flow cytometry. We show that recovery of wet heat treated Bacillus cereus ATCC 14579 spores is affected by matrix ...
متن کاملGerO, a putative Na+/H+-K+ antiporter, is essential for normal germination of spores of the pathogenic bacterium Clostridium perfringens.
The genome of the pathogen Clostridium perfringens encodes two proteins, GerO and GerQ, homologous to monovalent cation transporters suggested to have roles in the germination of spores of some Bacillus species. GerO and GerQ were able to transport monovalent cations (K(+) and/or Na(+)) in Escherichia coli, and gerO and gerQ were expressed only in the mother cell compartment during C. perfringe...
متن کاملDo small spores disperse further than large spores?
In species that disperse by airborne propagules an inverse relationship is often assumed between propagule size and dispersal distance. However, for microscopic spores the evidence for the relationship remains ambiguous. Lagrangian stochastic dispersion models that have been successful in predicting seed dispersal appear to predict similar dispersal for all spore sizes up to -40 microm diameter...
متن کاملIdentification of CdnL, a Putative Transcriptional Regulator Involved in Repair and Outgrowth of Heat-Damaged Bacillus cereus Spores
Spores are widely present in the environment and are common contaminants in the food chain, creating a challenge for food industry. Nowadays, heat treatments conventionally applied in food processing may become milder to comply with consumer desire for products with higher sensory and nutritional values. Consequently subpopulations of spores may emerge that are sublethally damaged rather than i...
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ژورنال
عنوان ژورنال: Microbiology
سال: 1995
ISSN: 1350-0872,1465-2080
DOI: 10.1099/13500872-141-11-2763