Results 51 to 60 of about 315 (157)

Bacterial Diversity Evolution in Maya Plaster and Stone Following a Bio-Conservation Treatment

Frontiers in Microbiology, 2020
To overcome the limitations of traditional conservation treatments used for protection and consolidation of stone and lime mortars and plasters, mostly based on polymers or alkoxysilanes, a novel treatment based on the activation of indigenous ...
Fadwa Jroundi, Kerstin Elert, Encarnación Ruiz-Agudo, María Teresa Gonzalez-Muñoz, Carlos Rodriguez-Navarro   +4 more
doaj   +1 more source

Les entérocoques : avantages et inconvénients en biotechnologie (synthèse bibliographique) [PDF]

Biotechnologie, Agronomie, Société et Environnement, 2012
Enterococci: advantages and drawbacks in biotechnology, a review. Enterococci are lactic acid bacteria that have been used for centuries in food processing.
Aguilar-Galvez, A., Dubois-Dauphin, R., Destain, J., Campos, D., Thonart, P.   +4 more
doaj  

Kawal: A fermented food as a source of Bacillus strain producing antimicrobial peptides

Scientific African, 2023
: Kawal is a fermented food condiment obtained by spontaneous fermentation of Senna obtusifolia leaves. Fermentative microbiota's consists of microorganisms producing a diversity of bioactive molecules.
Blaise Waongo, Maude Pupin, Matthieu Duban, Gabrielle Chataigne, Oumarou Zongo, Hama Cisse, Aly Savadogo, Valérie Leclere   +7 more
doaj   +1 more source

Recent insights into the genotype–phenotype relationship from massively parallel genetic assays

Evolutionary Applications, Volume 12, Issue 9, Page 1721-1742, October 2019., 2019
Abstract With the molecular revolution in Biology, a mechanistic understanding of the genotype–phenotype relationship became possible. Recently, advances in DNA synthesis and sequencing have enabled the development of deep mutational scanning assays, capable of scoring comprehensive libraries of genotypes for fitness and a variety of phenotypes in ...
Harry Kemble, Philippe Nghe, Olivier Tenaillon   +2 more
wiley   +1 more source

Origin minimally processed foods Plant and Bioconservation

Universitas (León), 2015
There is currently a worldwide trend towards greater consumption of fresh foods with a lower proportion of chemical additives, safe, sensorially acceptable and of high nutritional value; technologies have emerged in the production of this type of food called minimally processed foods. However, the consumption of fresh or minimally processed foods poses
Alejandro De Jesús Cortés Sánchez, J. Jesús Recillas Mota   +1 more
openaire   +1 more source

Occurrence, Persistence, and Virulence Potential of Listeria ivanovii in Foods and Food Processing Environments in the Republic of Ireland

BioMed Research International, Volume 2015, Issue 1, 2015., 2015
The aim of this study was to assess the occurrence of L. ivanovii in foods and food processing environments in Ireland, to track persistence, and to characterize the disease causing potential of the isolated strains. A total of 2,006 samples (432 food samples and 1,574 environmental swabs) were collected between March 2013 and March 2014 from 48 food ...
Avelino Alvarez-Ordóñez, Dara Leong, Ciara A. Morgan, Colin Hill, Cormac G. M. Gahan, Kieran Jordan, Philippe Lanotte   +6 more
wiley   +1 more source

Conservation of Genetic Diversity in Beans (Phaseolus vulgaris)

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Agriculture, 2016
In the last two decades, both on International and European level a series of treaties and laws have been devised in order to save local varieties of crop plants.
Aurel Maxim, Mignon Şandor, Vasile Roman, Daniel Bontea, Adriana Opincariu, Lucian Mihălescu   +5 more
doaj   +1 more source

Antibacterial Activity of Some Lactic Acid Bacteria Isolated from an Algerian Dairy Product

Journal of Environmental and Public Health, Volume 2009, Issue 1, 2009., 2009
In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria. Streptococcus thermophilus T2 strain showed the wide inhibitory spectrum against the Gram positive bacteria.
Abdelkader Mezaini, Nour-Eddine Chihib, Abdelkader Dilmi Bouras, Naima Nedjar-Arroume, Jean Pierre Hornez, Benny C. Zee   +5 more
wiley   +1 more source

Optimization of the Arapaima gigas Meat Product Manufacturing Process Using Probiotic Lactic Acid Bacteria

Agrociencia Uruguay
Compounds derived from microorganisms have considerable potential in fish preservation. Among them, lactic acid bacteria (LAB) are widely studied because they dominate the natural microflora of many foods and produce antimicrobial metabolites ...
Juan Alejandro Neira Mosquera, Cristhian Patricio Falconi Intriago, Sungey Naynee Sánchez Llaguno, Karol Yannela Revilla Escobar, Jhonnatan Placido Aldas Morejon   +4 more
doaj   +1 more source

Different grazing schemes reinterpret rangeland ecology in the southern part of the Mexican Plateau

Botan‪ical Sciences
Background: Grasslands are a major landscape component of the Mexican Plateau but has been impacted strongly by grazing. The specific effects on species composition of this have not been sufficiently elucidated.
Mónica E. Riojas-López, Eric Mellink, David Almanzor-Rojas   +2 more
doaj   +1 more source