Cold Temperature

Food Microbiology
Changes in Glycolytic Activity of Lactococcus lactis Induced by Low Temperature
Jeroen A. Wouters, Henrike H. Kamphuis, Jeroen Hugenholtz, Oscar P. Kuipers, Willem M. de Vos, Tjakko Abee
Genetics and Molecular Biology
Physiological and Regulatory Effects of Controlled Overproduction of Five Cold Shock Proteins of Lactococcus lactisMG1363
Jeroen A. Wouters, Marielle Mailhes, Frank M. Rombouts, Willem M. de Vos, Oscar P. Kuipers, Tjakko Abee
Enzymology and Protein Engineering
The Complete Amino Acid Substitutions at Position 131 That Are Positively Involved in Cold Adaptation of Subtilisin BPN′
Seiichi Taguchi, Shingo Komada, Haruo Momose
Food Microbiology
Cold Shock Proteins and Low-Temperature Response ofStreptococcus thermophilus CNRZ302
Jeroen A. Wouters, Frank M. Rombouts, Willem M. de Vos, Oscar P. Kuipers, Tjakko Abee
Enzymology and Protein Engineering
Cold-Adapted Alanine Dehydrogenases from Two Antarctic Bacterial Strains: Gene Cloning, Protein Characterization, and Comparison with Mesophilic and Thermophilic Counterparts
Andrey Galkin, Ljudmila Kulakova, Hiroyuki Ashida, Yoshihiro Sawa, Nobuyoshi Esaki
Food Microbiology
Discrimination of Psychrotrophic and Mesophilic Strains of the Bacillus cereus Group by PCR Targeting of Major Cold Shock Protein Genes
Kevin P. Francis, Ralf Mayr, Felix von Stetten, Gordon S. A. B. Stewart, Siegfried Scherer

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