Effect of tryptophan catabolites on the development of heat resistance in Bacillus cereus spores

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dc.contributor.authorPrasad, Chandan
dc.contributor.authorSrinivasan, V.R.
dc.creator.orcidhttps://orcid.org/0000-0001-9870-7626
dc.date.accessioned2023-05-30T14:38:50Z
dc.date.available2023-05-30T14:38:50Z
dc.date.issued1970
dc.descriptionArticle originally published in Microbios (5), 270-234. English. Never published online.
dc.descriptionJournal and publisher appear to be defunct. Per Amanda Z., deposited published version of article. -- EDH 7/7/23
dc.description.abstractEthyloxamate and nicotinamide inhibited the development of heat resistance and the biosynthesis of pyridine-2,6-dicarboxylic acid (dipicolinic acid) in Bacillus cereus spores. Addition of quinaldic acid or hydroxyanthranilic acid to an ethyloxamate-grown culture resulted in an increase in the number of heat resistant spores. Nicotinamide induced heat sensitivity could be reversed to different degrees by the addition of kynurenine or xanthurenic acid. Explanations which may account for these observations are presented.en_US
dc.identifier.citationThis is a published version of an article that is not available online. Recommended citation: Prasad, C., & Srinivasan, V. R. (1970). Effect of tryptophan catabolites on the development of heat resistance in Bacillus cereus spores. Microbios (5), 270-234.This item has been deposited in accordance with the author’s permission and at the suggestion of Amanda Zerangue due to the fact that the journal is now defunct and contact info cannot be located.en_US
dc.identifier.urihttps://hdl.handle.net/11274/15073
dc.language.isoen_USen_US
dc.publisherFaculty Press, Cambridgeen_US
dc.subjectBacterial sporesen_US
dc.subjectFood spoilageen_US
dc.subjectSterilization of pharmaceuticalsen_US
dc.titleEffect of tryptophan catabolites on the development of heat resistance in Bacillus cereus sporesen_US
dc.typeArticleen_US

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