Results 51 to 60 of about 109,570 (305)
Frontiers in MicrobiologyIntroductionPlantaricin BM-1 is a class IIa bacteriocin active against Escherichia coli. However, the mode of action of class IIa bacteriocins against gram-negative bacteria remains unclear.
Shichun Wang +6 more
doaj +1 more source
Microbiology Research, 2022 Nowadays, the use of antimicrobial natural agents as alternative food preservatives represents an intriguing case. The purpose of this study was to investigate possible antimicrobial activity of Pistacia lentiscus and Fortunella margarita essential oils (
Gregoria Mitropoulou +5 more
doaj +1 more source
Influencia de factores fósicos y químicos sobre la sobrevivencia de Pichia aislada de jarabe de glucosa [PDF]
, 2009 Yeasts belonging to the genus Pichia were isolated fr om glucose syrup samples. Yeasts were identified as P. anomala ( it is now Wickerhamomyces anomala) and P. guilliermondii.
Navarro, Antonio Roberto +1 more
core +1 more source
Thermophilic Organisms in Food Spoilage: Sulfide Spoilage Anaerobes
Journal of Food Protection, 1981 The history of sulfide spoilage in canned foods is traced from its earliest reported occurrence in an Iowa cannery in 1919 through several outbreaks in the midwest and east in 1945. The taxonomy of the causative organism, beginning with the name, Clostridium nigrificans , proposed by Werkman and Weaver in 1927, and ending with Desulfotomaculum ...
openaire +2 more sources
Noninvasive Focal Gene Delivery into the Cerebellum of Non‐Human Primates using Focused Ultrasound
Advanced Science, EarlyView.Focal and non‐invasive viral vector delivery in non‐human primates remains a major challenge in translational neuroscience. Low‐intensity focused ultrasound was used to transiently open the blood–brain barrier and enable targeted gene delivery to the cerebellum.
Noelia Esteban‐García +11 more
wiley +1 more source
Frontiers in Microbiology, 2021 Chicken liver is a highly perishable meat product with a relatively short shelf-life and that can get easily contaminated with pathogenic microorganisms.
Dimitra Dourou +8 more
doaj +1 more source
Identification of yeasts present in artisanal yoghurt and traditionally fermented milks consumed in the northern part of Cameroon [PDF]
, 2019 Bacteria generally ferment milk but, sometimes, yeasts are found in fermented milks. The presence of these yeasts in the microbial community of some fermented milks could be intentional or accidental.
Maïworé, Justine +3 more
core +1 more source
Aging and Electrical Stability of DNTT Honey‐Gated OFETs
Advanced Electronic Materials, EarlyView.DNTT honey‐gated organic transistors were fabricated and evaluated to assess short‐ and long‐term stability under electrical stress and aging. Short‐term transfer measurements (five days, 40 sweeps/day) showed minimal parameter shift, while extended measurements revealed gradual degradation over weeks.
Douglas H. Vieira +8 more
wiley +1 more source
Animals, 2020 The effects of two strains of class IIa bacteriocin-producing lactic acid bacteria, Lactobacillus delbrueckii F17 and Lactobacillus plantarum (BNCC 336943), or a non-bacteriocin Lactobacillus plantarum MTD/1 (NCIMB 40027), on fermentation quality ...
Fuhou Li +9 more
doaj +1 more source
Investigation of hygiene aspects of pig processing using the HACCP concept : a dissertation presented in partial fulfilment of the requirements for the degree of Master of Veterinary Studies in Veterinary Public Health at Massey University [PDF]
, 1999 Contamination of fresh meat by pathogenic and spoilage microorganisms can occur at any stage of the slaughter process. Pathogens which are frequently found in fresh meat and which pose a public health problem include Salmonella spp.
Vu, Quynh N
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