Titlebook: Applied Microbiology; Alain Durieux,Jean Paul Simon Book 2002 Springer Science+Business Media Dordrecht 2002 Fermentation.Lysin.Pathogen.e

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A Comparison of the Mechanical Properties of Different Bacterial Species based on micromanipulation has now been used to compare the mechanical properties of two species of bacteria; Gram-negative . and Gram-positive .. Gram-negative bacteria have traditionally been considered to be weaker than their Gram-positive counterparts on the basis of them being more susceptible

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Kocuria Rosea as a New Feather Degrading Bacteria In batch culture, the optimum temperature for feather degradation, bacterial growth and protease secretion was 40°C. Under these conditions, biomass and caseinolytic activity reached 3.2 g/l and 0.15 U/ml, respectively, after 36 h incubation. Extracellular protease secretion was associated with the

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Comparison of PB2+ Removal Characteristics Between Biomaterials and Non-biomaterialsivated carbon (PAC), while in biomass was . > . . > activated sludge. Although Pb. removal capacity (mg Pb./g) of the activated sludge (30.9) was lower than those of ion exchange resin (167.7) and other pure cultures of . (170.4) and . (95.3), it was higher than those of other chemical adsorbents su

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Hydrocarbon Utilisation by Streptomyces Soil Bacteriautilisation was measured by gas-liquid chromatography, and by the use of proper radioactively labelled oil fraction. . strains rapidly used n-alkanes, and incorporated them to corresponding fatty acids of identical chain length. n-Alkane uptake was markedly increased by specific GTP-binding protein

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Molecular Detection and Typing of Foodborne Bacterial Pathogens: A Reviewate is highest for . and . spp. Nucleid acid based identification and detection methods have been developed for nearly all bacterial pathogens, based on probes in hybridisation assays or primers in PCR, NASBA or RT-PCR assays. As targets for molecular identification, virulence genes, the rRNA gene r

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Bioencapsulation Technology in Meat Preservationmust be standardised. This, combined with problems associated with emerging pathogens such as enterohaemorrhagic . has led to a re-examination of the process of fermented meat production in order to ensure the production of a consistently high quality and safe product. Encapsulation technology can b

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1569-268X ons for the « fantastic microbial factory » . Studies of the culture parameter incidence on the physiology and the morphology are essential to control the respo978-90-481-5669-6978-0-306-46888-9Series ISSN 1569-268X

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New Aspects of Fungal Starter Cultures for Fermented Foods possibilities for screening, characterisation and for specific improvement of fungal strains. In this article examples for characterisation and improvement of fungal starter cultures by molecular techniques are described.

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