Probiotic fermented sausages are safe and healthy meat products. Semi-dry fermented sausages were manufactured from camel meat inoculated with Lactobacillus casei and Lactobacillus paracasei and control. All treatments were analyzed for the  physico-chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH), microbiological features (total aerobic, total mold and yeast...

We show that the sausage conjecture of LL aszll o Fejes TT oth on nite sphere pack-ings is true in dimension 42 and above.

Lactobacillus plantarum strain A6, a strong acid producer, was isolated from a Vietnamese fermented sausage (nem chua). Here, we report the genome sequence of this strain (3,368,579 bp).

Sausage waves have been frequently reported in solar magnetic structures such as sunspots, pores, and coronal loops. However, they not unambiguously identified photospheric bright points (BPs). Using high-resolution TiO image sequences obtained with the Goode Solar Telescope at Big Bear Observatory, we analyzed four isolated BPs. It was found that their area average intensity oscillate for seve...

In 1989 and 1990, a case-control study designed to identify risk factors for sporadic infections with thermotolerant Campylobacter bacteria was conducted in three counties in southeastern Norway. The investigation was confined to infections which were acquired in Norway. A total of 52 bacteriologically confirmed cases and 103 controls matched by age, sex, and geographic region were interviewed....