These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

189 related articles for article (PubMed ID: 6266336)

  • 1. Relationship of sporulation, enterotoxin formation, and spoilage during growth of Clostridium perfringens type A in cooked chicken.
    Craven SE; Blankenship LC; McDonel JL
    Appl Environ Microbiol; 1981 May; 41(5):1184-91. PubMed ID: 6266336
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Sporulation and enterotoxin production by Clostridium perfringens type A at 37 and 43 degrees C.
    Garcia-Alvarado JS; Labbé RG; Rodriguez MA
    Appl Environ Microbiol; 1992 Apr; 58(4):1411-4. PubMed ID: 1599261
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Raffinose increases sporulation and enterotoxin production by Clostridium perfringens type A.
    Labbe RG; Rey DK
    Appl Environ Microbiol; 1979 Jun; 37(6):1196-200. PubMed ID: 225991
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Enterotoxin synthesis by nonsporulating cultures of Clostridium perfringens.
    Goldner SB; Solberg M; Jones S; Post LS
    Appl Environ Microbiol; 1986 Sep; 52(3):407-12. PubMed ID: 2876679
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Control of Clostridium perfringens spores by green tea leaf extracts during cooling of cooked ground beef, chicken, and pork.
    Juneja VK; Bari ML; Inatsu Y; Kawamoto S; Friedman M
    J Food Prot; 2007 Jun; 70(6):1429-33. PubMed ID: 17612073
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Incidence of Clostridium perfringens in commercially produced cured raw meat product mixtures and behavior in cooked products during chilling and refrigerated storage.
    Taormina PJ; Bartholomew GW; Dorsa WJ
    J Food Prot; 2003 Jan; 66(1):72-81. PubMed ID: 12540184
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Clostridium perfringens type A: in vitro system for sporulation and enterotoxin synthesis.
    Smith WP; McDonel JL
    J Bacteriol; 1980 Oct; 144(1):306-11. PubMed ID: 6252194
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Survival and growth of enterotoxin-positive and enterotoxin-negative Clostridium perfringens in laboratory media.
    Miwa N; Masuda T; Kwamura A; Terai K; Akiyama M
    Int J Food Microbiol; 2002 Feb; 72(3):233-8. PubMed ID: 11845822
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Sporulation-promoting ability of Clostridium perfringens culture fluids.
    Shih NJ; Labbé RG
    Appl Environ Microbiol; 1996 Apr; 62(4):1441-3. PubMed ID: 8919808
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Differential outgrowth potential of Clostridium perfringens food-borne isolates with various cpe-genotypes in vacuum-packed ground beef during storage at 12°C.
    Xiao Y; Wagendorp A; Abee T; Wells-Bennik MH
    Int J Food Microbiol; 2015 Feb; 194():40-5. PubMed ID: 25461607
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Porcine Clostridium perfringens type A spores, enterotoxin and antibody to enterotoxin.
    Estrada Correa AE; Taylor DJ
    Vet Rec; 1989 Jun; 124(23):606-10. PubMed ID: 2547268
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Growth, sporulation and enterotoxin production by Clostridium perfringens type A in the presence of human bile salts.
    Heredia NL; Labbe RG; Rodriguez MA; Garcia-Alvarado JS
    FEMS Microbiol Lett; 1991 Nov; 68(1):15-21. PubMed ID: 1769549
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of peptone source on sporulation of Clostridium perfringens type A.
    Hsieh PY; Labbe R
    J Food Prot; 2007 Jul; 70(7):1730-4. PubMed ID: 17685351
    [TBL] [Abstract][Full Text] [Related]  

  • 14. CodY Promotes Sporulation and Enterotoxin Production by Clostridium perfringens Type A Strain SM101.
    Li J; Freedman JC; Evans DR; McClane BA
    Infect Immun; 2017 Mar; 85(3):. PubMed ID: 28052992
    [No Abstract]   [Full Text] [Related]  

  • 15. Time of enterotoxin formation and release during sporulation of Clostridium perfringens type A.
    Duncan CL
    J Bacteriol; 1973 Feb; 113(2):932-6. PubMed ID: 4347930
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Predicting outgrowth and inactivation of Clostridium perfringens in meat products during low temperature long time heat treatment.
    Duan Z; Hansen TH; Hansen TB; Dalgaard P; Knøchel S
    Int J Food Microbiol; 2016 Aug; 230():45-57. PubMed ID: 27127839
    [TBL] [Abstract][Full Text] [Related]  

  • 17. [Enterotoxic strains of Clostridium perfringens and sporulation].
    Augustynowicz E; Gzyl A; Slusarczyk J
    Med Dosw Mikrobiol; 2002; 54(1):55-60. PubMed ID: 12185684
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Growth potential of Clostridium perfringens during cooling of cooked meats.
    Taormina PJ; Dorsa WJ
    J Food Prot; 2004 Jul; 67(7):1537-47. PubMed ID: 15270517
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Clostridium perfringens sporulation and its relevance to pathogenesis.
    Paredes-Sabja D; Sarker MR
    Future Microbiol; 2009 Jun; 4(5):519-25. PubMed ID: 19492963
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of elevated temperature on starch hydrolysis by enterotoxin-positive and enterotoxin-negative strains of Clostridium perfringens type A.
    García-Alvarado JS; Rodriguez MA; Labbé RG
    Appl Environ Microbiol; 1992 Jan; 58(1):326-30. PubMed ID: 1371660
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.