Characteristic of lactobacilli isolated from cadaveric material of ileum
نویسندگان
چکیده
منابع مشابه
Antimicrobial Resistance of Lactobacilli Isolated from Food
Dušková M., Karpíšková R. (2013): Antimicrobial resistance of lactobacilli isolated from food. Czech J. Food Sci., 31: 27–32. Bacteria of the genus Lactobacillus are of great benefit in many areas of life. They are widely used in food industry, in particular as part of starter cultures for fermented dairy and meat products, but also in human and veterinary medicine as probiotics. The increasing...
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Lactobacillus strains are a major part of the probiotics, microflora of the intestine and of fermented dairy products, and are found in a variety of environments. The aim of this study was to find out the ability of bile and acid tolerance and antibacterial properties of the twenty eight isolates of three group lactobacilli namely Lactobacillus plantarum, Lactobacillus casei and Lactobacillus d...
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پس ازفروپاشی شوروی،رشد منابع نفت و گاز، آسیای میانه و قفقاز را در یک بازی ژئوپلتیکی انرژی قرار داده است. با در نظر گرفتن این منابع هیدروکربنی، این منطقه به یک میدانجنگ و رقابت تجاری برای بازی های ژئوپلتیکی قدرت های بزرگ جهانی تبدیل شده است. روسیه منطقه را به عنوان حیات خلوت خود تلقی نموده و علاقمند به حفظ حضورش می باشد تا همانند گذشته گاز طبیعی را به وسیله خط لوله مرکزی دریافت و به عنوان یک واس...
15 صفحه اولIsolated goat ileum preparation: An alternative to isolated ileum preparation from laboratory animals
Isolated tissue preparations are commonly used to study the effects of drugs on specific type of receptors. These preparations are also used for bioassay of drugs, characterisation of specific receptor or its subtypes, to determine concentration response curve of an agonist, to study antagonism of drug and in new drug discovery.[1] Isolated heart and rectus abdominis of frog are the two commonl...
متن کاملGenotypic and Phylogenic Analysis of Lactobacilli Producing Bacteriocin Isolated from Traditional Dairy Products and Food
Background & Objective: Lactic acid bacteria (LAB) are a group of Gram-positive, non-spore forming, cocci or rod shaped, catalase negative organisms, considered as Generally Recognized as Safe (GRAS) organisms. These bacteria are used for thousands of years for production of fermented foods because of their ability to produce desirable changes in taste, flavor and texture. Different antimicrobi...
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ژورنال
عنوان ژورنال: Immunopathology, Allergology, Infectology
سال: 2019
ISSN: 2412-320X
DOI: 10.14427/jipai.2019.2.21