The role of cold-shock proteins in low-temperature adaptation of food-related bacteria

Biochemistry, Genetics and Molecular Biology

• RNA 100%
• Temperature Acclimatization 100%
• Macromolecule 66%
• Cold Acclimatization 66%
• Membrane Fluidity 33%
• Gene Expression 33%
• Infectious Agent 33%
• Protein Biosynthesis 33%
• Messenger RNA 33%

Food Science

• Food-related 100%
• Food Pathogen 33%
• Food Fermentation 33%
• Starter Culture 33%
• Food Spoilage Bacteria 33%
• Gene Expression 33%
• Protein Synthesis 33%