Percent of heat shock proteins out of total protein at 46 degrees celsius

Range 20-25 %
Organism Bacteria Escherichia coli
Reference El-Samad H, Kurata H, Doyle JC, Gross CA, Khammash M. Surviving heat shock: control strategies for robustness and performance. Proc Natl Acad Sci U S A. 2005 Feb 22102(8):pp. 2736PubMed ID15668395
Primary Source Gross, C. A. (1996) in Escherichia coli and Salmonella: Cellular and Molecular Biology, eds. Neidhart, F. C., Curtis, R. I., Ingraham, J. L., Lin, C. C., Low, K. B., Magasnik, B., Reznikoff, W. S., Riley, M., Schaechter, M.&Umbarger, H. E. (Am. Soc. Microbiol., Washington, DC), pp. 1384–1394.
Entered by Uri M
ID 102225