Results 81 to 90 of about 1,463,134 (306)

Comparison of the antibacterial effects of different fermented milk products; yoghurt, probiotic yoghurt and kefir on E.coli. [PDF]

open access: yes, 2012
The aim of this essay was to investigate the antibacterial effects of different fermented milk products (yoghurt, probiotic yoghurt and kefir) and compare their antibacterial effects on E.coli. My research question was “Do commercial yoghurt, probiotic
Şener, Cansu
core   +1 more source

Evaluasi Stabilisator Agar-Agar dan CMC Sediaan Sirup Markisa Berastagi

open access: yes, 2023
Sirup buah berasal dari larutan gula, segarnya buah menentukan rasa dan aromanya. Buah yang diperuntukkan pada sirup harus berwarna menarik, aroma dan rasa khas.
Suprianto Suprianto
core   +1 more source

Identification and characterization of a gene conferring stress resistance in Escherichia coli and cyanobacteria

open access: yesFEBS Open Bio, EarlyView.
Functional screening identified PcSyn14890, a cyanobacteria‐specific protein that enhances growth and stress resistance in E. coli and Synechocystis PCC6803. Although we expected it to function as a molecular chaperone, it was unable to protect against thermal aggregation of GAPDH.
Akiyo Yamada   +7 more
wiley   +1 more source

Rat Head Phantom for Testing of Electroencephalogram Source Localization Techniques

open access: yesIEEE Access, 2020
In this paper we report a new rat head phantom developed for testing electroencephalogram source localization techniques. The phantom is composed of an agar based mixture mimicking the rat brain, six dipoles and fourteen electrodes for modeling and ...
Jaroslav Lacik   +8 more
doaj   +1 more source

KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK AGAR-AGAR CINCAU PADA BERBAGAI KOMBINASI DAUN CINCAU HIJAU + AGAR-AGAR (Premna oblongifolia.Merr) [PDF]

open access: yes, 2021
Penelitian ini bertujuan untuk mengetahui kombinasi pada daun cincau dan sifat fisik, kimia dan organoleptik  gel bubuk daun cincau hijau. Penelitian menggunakan Rancangan Acak Lengkap (RAL).
Rahmatu, Rostiati   +2 more
core  

Characterization of the key membrane protein cytochrome Cyc2 from Ghiorsea bivora

open access: yesFEBS Open Bio, EarlyView.
This study reports the first detailed biochemical analysis of Cyc2TAG1_1, a cytochrome protein involved in microbial iron oxidation. We produced and purified this enzyme in E. coli, then measured its iron‐oxidizing efficiency, and characterized its electrical and structural properties.
Josiane Azizi   +6 more
wiley   +1 more source

The Australian Group on Antimicrobial Resistance(AGAR)

open access: yes, 2019
The Australian Group on Antimicrobial Resistance (AGAR) is a collaboration of clinicians and scientists working in diagnostic medical microbiology laboratories located across Australia.
Kalukottege, Pankaja   +31 more
core   +1 more source

Ultrafast visual detection of Streptococcus suis via HtpsC‐targeted LAMP–CRISPR–Cas12a coupled with lateral flow immunochromatography

open access: yesFEBS Open Bio, EarlyView.
A rapid visual test combines DNA amplification, CRISPR–based target verification, and a lateral flow strip to detect Streptococcus suis. The assay gives results in about 45 min, reduces false‐positive interpretation, and does not require fluorescence equipment.
Liu‐xin Li   +7 more
wiley   +1 more source

Counterion Dependent Side‐Chain Relaxation Stiffens a Chemically Doped Thienothiophene Copolymer

open access: yesAdvanced Functional Materials, EarlyView.
Oxidation of a thienothiophene copolymer, p(g3TT‐T2), via different doping strategies and dopant molecules resulted in materials with similar oxidation levels and a high electrical conductivity of ≈100 S cm−1. However, mechanical properties varied significantly, with sub‐glass transition temperatures and elastic moduli spanning from –44°C to –3°C and ...
Mariavittoria Craighero   +12 more
wiley   +1 more source

Seaweed Polysaccharides: A Rational Approach for Food Safety Studies

open access: yesMarine Drugs
Marine macroalgae (seaweed) are a rich source of bioactive polysaccharides such as agar, carrageenan, and alginate. These three compounds are classified as food additive ingredients, widely used as gelling, thickening, stabilizing, and emulsifying agents
João Cotas   +4 more
doaj   +1 more source

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