Results 201 to 210 of about 8,244 (256)

Complete genome sequences of AZ <i>Arthrobacter</i> phages Wildwest and Sue2. [PDF]

open access: yesMicrobiol Resour Announc
Cloud IE   +4 more
europepmc   +1 more source

A Taxonomic Study of the Micrococcaceae

Journal of Applied Bacteriology, 1979
Recent proposals for new species in the genera Staphylococcus and Micrococcus prompted the present numerical taxonomic survey. The API 50E and API 20E identification strips have been used together with a few conventional tests to examine the ...
R. Feltham
openaire   +3 more sources

CHARACTERIZATION OF MICROCOCCACEAE FROM THE URINARY TRACT

Acta Pathologica Microbiologica Scandinavica Section B Microbiology, 1975
Two hundred and seven urinary strains of staphylococci and micrococci were classified biochemically according to Baird‐Parker (1963) and by means of a simplified schema. One hundred and thirteen strains belonged to Staphylococcus aureus, S. epidermidis or S.
A, Digranes, P, Oeding
openaire   +3 more sources

Distribution of Menaquinones in Aerobic Micrococcaceae

Nature, 1967
The previous article showed that sensitivity of Micrococcaceae to DAQ is probably not related to their quinone patterns. This article shows that several menaquinone patterns, possibly of taxonomic significance, may be found in Micrococcaceae. Distinct menaquinone patterns characterize certain species, notably Staphylococcus aureus.
L, Jeffries   +5 more
openaire   +3 more sources

Sensitivity of Aerobic Micrococcaceae to DAQ

open access: closedNature, 1967
The presence of small amounts of certain adhesive tapes in an incubator can give rise to marked inhibition of bacterial growth and induce the formation of small colony variants, especially of Micrococcaceae. DAQ, which is volatile, is the active agent in the tapes.
L. Jeffries   +2 more
openalex   +3 more sources

Characterization of Micrococcaceae isolated from Iberian dry-cured sausages

Meat Science, 2007
The populations of Micrococcaceae in different types of Iberian dry-cured sausages from central-west Spain were characterized and their technological and antimicrobial properties determined in order to evaluate their suitability as starter cultures in dry-cured sausage manufacture. Of a total of four hundred strains isolated from two manufacturers, one
Alberto, Martín   +4 more
openaire   +3 more sources

Characterization of Micrococcaceae isolated from dry fermented sausage

Food Microbiology, 2002
Abstract One hundred Micrococcaceae strains were isolated from two types of naturally fermented dry sausages at four different stages of the ripening process in order to select the most suitable strains according to their technological characteristics including antimicrobial activity against foodborne pathogens.
E. Papamanoli   +3 more
openaire   +2 more sources

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