نتایج جستجو برای: pseudomonads

تعداد نتایج: 909  

Journal: :Applied and environmental microbiology 2006
K Koutsoumanis A Stamatiou P Skandamis G-J E Nychas

The changes in microbial flora and sensory characteristics of fresh ground meat (beef and pork) with pH values ranging from 5.34 to 6.13 were monitored at different isothermal storage temperatures (0 to 20 degrees C) under aerobic conditions. At all conditions tested, pseudomonads were the predominant bacteria, followed by Brochothrix thermosphacta, while the other members of the microbial asso...

2017
Pascale Flury Pilar Vesga Maria Péchy-Tarr Nora Aellen Francesca Dennert Nicolas Hofer Karent P. Kupferschmied Peter Kupferschmied Zane Metla Zongwang Ma Sandra Siegfried Sandra de Weert Guido Bloemberg Monica Höfte Christoph J. Keel Monika Maurhofer

Particular groups of plant-beneficial fluorescent pseudomonads are not only root colonizers that provide plant disease suppression, but in addition are able to infect and kill insect larvae. The mechanisms by which the bacteria manage to infest this alternative host, to overcome its immune system, and to ultimately kill the insect are still largely unknown. However, the investigation of the few...

Journal: :Applied and environmental microbiology 2016
Adrien Y Burch Paulina T Do Adrian Sbodio Trevor V Suslow Steven E Lindow

UNLABELLED To better characterize the bacterial community members capable of biosurfactant production on leaves, we distinguished culturable biosurfactant-producing bacteria from nonproducers and used community sequencing to compare the composition of these distinct cultured populations with that from DNA directly recovered from leaves. Communities on spinach, romaine, and head lettuce leaves w...

2005
J. C. AYRES

KRAFT, A. A. (Iowa State University, Ames), AND J. C. AYRES. Production of fluorescence on packaged chicken. Appl. Microbiol. 9:549-553. 1961.-Development of fluorescence caused by pseudomonads proliferating on packaged chicken was determined by examination of the poultry under ultraviolet light and by measurements of absorption spectra. Asparagine broth inoculated with organisms from chicken s...

Journal: :Applied microbiology 1958
R P ELLIOTT

The Federal Food, Drug, and Cosmetic Act of 1938 defines as adulterated any food that is composed in whole or in part of a filthy or decomposed substance. Objective laboratory and field tests for detection of decomposed products are always advisable to supplement organoleptic examinations. In any product where organoleptic tests fail because decomposition is masked by any means, objective tests...

Journal: :Applied and environmental microbiology 1989
H H Locher T Thurnheer T Leisinger A M Cook

Aerobic, carbon-limited, enrichment cultures containing 3-aminobenzenesulfonate or 3-nitrobenzenesulfonate as the sole source of carbon and energy yielded growth and complete substrate disappearance. Pure cultures of putative pseudomonads were isolated which utilized these compounds quantitatively. Degradation was compared with that of 2- and 4-aminobenzenesulfonate.

Journal: :Applied and Environmental Microbiology 1984

Journal: :Japanese Journal of Phytopathology 1986

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