Mahfuzur R. Sarker

Affiliations: 
Oregon State University, Corvallis, OR 
Area:
Microbiology Biology
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"Mahfuzur Sarker"
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Publications

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Talukdar PK, Sarker MR. (2020) The serine proteases CspA and CspC are essential for germination of spores of Clostridium perfringens SM101 through activating SleC and cortex hydrolysis. Food Microbiology. 86: 103325
Shen A, Edwards AN, Sarker MR, et al. (2019) Sporulation and Germination in Clostridial Pathogens. Microbiology Spectrum. 7
Banawas S, Sarker MR. (2018) l-lysine (pH 6.0) induces germination of spores of Clostridium perfringens type F isolates carrying chromosomal or plasmid-borne enterotoxin gene. Microbial Pathogenesis. 123: 227-232
Banawas S, Sarker MR. (2018) l-lysine (pH 6.0) induces germination of spores of Clostridium perfringens type F isolates carrying chromosomal or plasmid-borne enterotoxin gene. Microbial Pathogenesis. 123: 227-232
Rood JI, Adams V, Lacey J, et al. (2018) Expansion of the Clostridium perfringens toxin-based typing scheme. Anaerobe
Alzubeidi YS, Udompijitkul P, Talukdar PK, et al. (2018) Inactivation of Clostridium perfringens spores adhered onto stainless steel surface by agents used in a clean-in-place procedure. International Journal of Food Microbiology. 277: 26-33
Saito R, Talukdar PK, Alanazi SS, et al. (2018) RelA/DTD-mediated regulation of spore formation and toxin production by Clostridium perfringens type A strain SM101. Microbiology (Reading, England)
Alanazi S, Alnoman M, Banawas S, et al. (2018) The inhibitory effects of essential oil constituents against germination, outgrowth and vegetative growth of spores of Clostridium perfringens type A in laboratory medium and chicken meat. Food Microbiology. 73: 311-318
Alnoman M, Udompijitkul P, Banawas S, et al. (2018) Bicarbonate and amino acids are co-germinants for spores of Clostridium perfringens type A isolates carrying plasmid-borne enterotoxin gene. Food Microbiology. 69: 64-71
Deng K, Talukdar PK, Sarker MR, et al. (2017) Survival of Clostridium difficile spores at low water activity. Food Microbiology. 65: 274-278
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