نتایج جستجو برای: biopreservation
تعداد نتایج: 158 فیلتر نتایج به سال:
Biopreservation or biocontrol refers to the use of natural or controlled microbiota, or its antibacterial products to extend the shelf life and enhance the safety of foods (Stiles 1996 ). Since lactic acid bacteria (LAB) occur naturally in many food systems and have a long history of safe use in fermented foods, thus classed as Generally Regarded As Safe (GRAS), they have a great potential for ...
Consumers are becoming more attentive towards the ingredients and preservation methods used for food preservation and pathogens control. The rapid globalization and use of chemical preservatives have changed the behaviors of foodborne pathogens. One of the most emerging problems is resistance to antibacterial compounds. Innovative and alternative approaches are getting appraisal to combat with ...
Cell/tissue biopreservation has broad public health and socio-economic impact affecting millions of lives. Cryopreservation technologies provide an efficient way to preserve cells and tissues targeting the clinic for applications including reproductive medicine and organ transplantation. Among these technologies, vitrification has displayed significant improvement in post-thaw cell viability an...
Cell and gene-based therapies represent a novel therapeutic modality that has the potential to provide a treatment option for a range of medical conditions. There are, however, numerous processing and manufacturing challenges that must be addressed before such therapies are considered commercially and clinically viable. A significant challenge associated with the manufacture of such therapies i...
Low temperatures are used routinely to preserve diverse biospecimens, genetic resources and non-viable or viable biosamples for medical and clinical research in hospital-based biobanks and non-medical biorepositories, such as genebanks and culture, scientific, museum, and environmental collections. However, the basic knowledge underpinning preservation can sometimes be overlooked by practitione...
Within the lactic acid bacterium genus Carnobacterium, Carnobacterium maltaromaticum is one of the most frequently isolated species from natural environments and food. It potentially plays a major role in food product biopreservation. We report here on the 3.649-Mb chromosome sequence of C. maltaromaticum LMA 28, which was isolated from ripened soft cheese.
© 2013 Ghanbari and Jami, licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Lactic Acid Bacteria and Their Bacteriocins: A Promising Approach to Seafood Biop...
نمودار تعداد نتایج جستجو در هر سال
با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید