Results 291 to 300 of about 184,828 (322)
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1970
Publisher Summary The spectacular increase in world population has led to a major effort, on a national and international basis, for the increased production of foods. Microorganisms determine—to a great extent—the characteristic flavor of the final product. Recent advances in flavor analysis have opened new fields for the characterization of various
P. Margalith, Y. Schwartz
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Publisher Summary The spectacular increase in world population has led to a major effort, on a national and international basis, for the increased production of foods. Microorganisms determine—to a great extent—the characteristic flavor of the final product. Recent advances in flavor analysis have opened new fields for the characterization of various
P. Margalith, Y. Schwartz
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International Journal of Food Microbiology, 1996
Knowledge of the moisture and temperature conditions influencing growth of microorganisms in honey has long been used to control the spoilage of honey. However, the need for additional microbiological data on honey will increase as new technologies for, and uses of honey develop. Microorganisms in honey may influence quality or safety.
Jill A. Snowdon, Dean O. Cliver
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Knowledge of the moisture and temperature conditions influencing growth of microorganisms in honey has long been used to control the spoilage of honey. However, the need for additional microbiological data on honey will increase as new technologies for, and uses of honey develop. Microorganisms in honey may influence quality or safety.
Jill A. Snowdon, Dean O. Cliver
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Preservation of Microorganisms
1978Publisher Summary This chapter discusses various methods used to preserve microorganisms. Storage in liquid nitrogen is one of the best methods for preserving all microorganisms. For some viruses, it may be better to freeze the sample rapidly, but slow freezing with a cryoprotective agent is desirable for all other organisms to retain maximum ...
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1989
A number of microorganisms can grow in grape must, depending on its composition: fermentable sugars with the bulk consisting of glucose and fructose; nitrogenous compounds, i.e. ammonia, amino acids and polypeptides; minerals with the bulk consisting of potassium, calcium, magnesium, phosphates and sulphates; growth factors, i.e ...
Zambonelli C. +2 more
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A number of microorganisms can grow in grape must, depending on its composition: fermentable sugars with the bulk consisting of glucose and fructose; nitrogenous compounds, i.e. ammonia, amino acids and polypeptides; minerals with the bulk consisting of potassium, calcium, magnesium, phosphates and sulphates; growth factors, i.e ...
Zambonelli C. +2 more
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Critical Reviews in Microbiology, 1993
This review followed from experiments suggesting that some fungi do not require calcium. It was found that many studies of a calcium requirement in microorganisms had assumed specificity for chelation agents such as EGTA and A23187, which the reagents did not possess.
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This review followed from experiments suggesting that some fungi do not require calcium. It was found that many studies of a calcium requirement in microorganisms had assumed specificity for chelation agents such as EGTA and A23187, which the reagents did not possess.
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1976
The bacterial chromosome, while evolving by point mutations in its DNA, is thought to be rather stable with regard to its gross organization. For example, even though the DNAs of Salmonella and Escherichia cross-hybridize only weakly due to divergent sequence evolution (Demerec and New, 1965; Brenner et al., 1969), the genetic maps of the two bacteria ...
Heinz Saedler, Peter Starlinger
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The bacterial chromosome, while evolving by point mutations in its DNA, is thought to be rather stable with regard to its gross organization. For example, even though the DNAs of Salmonella and Escherichia cross-hybridize only weakly due to divergent sequence evolution (Demerec and New, 1965; Brenner et al., 1969), the genetic maps of the two bacteria ...
Heinz Saedler, Peter Starlinger
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Earthworms and microorganisms [PDF]
, 1972 It is generally agreed that the species of micro-organisms in the alimentary canal of earthworms are usually the same as those in the soils in which the worms live. For instance, Bassalik (1913) isolated more than fifty species of bacteria from the alimentary canal of Lumbricus terrestris, but found none that differed from those in the soil from which ...
Clive A. Edwards, J. R. Lofty
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Annual Review of Microbiology, 1952
This review covers in part the literature appearing during 1951 , and is restricted primarily although not entirely to bacterial metabolism. As in previous years, the field of metabolism moved too rapidly for total coverage to be achieved in the space limitations imposed.
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This review covers in part the literature appearing during 1951 , and is restricted primarily although not entirely to bacterial metabolism. As in previous years, the field of metabolism moved too rapidly for total coverage to be achieved in the space limitations imposed.
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Applied Microbiology and Biotechnology, 2003
Sterols are vital components of all eukaryotic cells. This review describes the variety of sterol structures found in microalgae, yeasts, fungi, protozoans and microheterotrophs. Reports of the occurrence of sterols in prokaryotic cells are critically assessed.
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Sterols are vital components of all eukaryotic cells. This review describes the variety of sterol structures found in microalgae, yeasts, fungi, protozoans and microheterotrophs. Reports of the occurrence of sterols in prokaryotic cells are critically assessed.
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1989
All living organisms need a supply of food. Getting food, taking in food and making food (as plants do) are collectively called nutrition. Organisms need food because it contains ○ energy which they can release in respiration and use in the form of ATP ○ raw materials from which they build other substances for growth and repair (building ...
Pauline Alderson, Martin Rowland
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All living organisms need a supply of food. Getting food, taking in food and making food (as plants do) are collectively called nutrition. Organisms need food because it contains ○ energy which they can release in respiration and use in the form of ATP ○ raw materials from which they build other substances for growth and repair (building ...
Pauline Alderson, Martin Rowland
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