Evaluation of CHROMagar<sup>TM</sup> Orientation with Egg-Yolk for Bacterial Cleanliness Test of Food Manufacturing Environment
نویسندگان
چکیده
منابع مشابه
Revisiting egg yolk involvement in children’s food allergy to egg
Background Food allergy to egg is commonly diagnosed in childhood with good prognosis. Egg white is considered as the main culprit with major 4 identified allergens (Gal d 1 to Gal d 4). Egg yolk (with two identified allergens Gal d 5 and Gal d 6 in the livetin fraction) retained less attention and its clinical involvement remains unclear. This study revisits sensitization to both egg fractions...
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برهمکنش dnaتیموس گاوی طبیعی (ct-dna) با اتیلن دی آمین تترااستات (edta)در بافرtris-hcl با 8/7 ph ( دراین ph،edta به نمک دی سدیم تبدیل می شود) وسسامول در بافر tris-hcl با4/7 ph مورد بررسی قرار گرفته است. edta و سسامول استفاده فراوانی در تکنولوژی غذایی و صنعت شیمیایی دارند. مدل اتصال dna مربوط بهedta بوسیله اسپکتروفتومتری جذب، دورنگ نمایی حلقوی(cd)، ویسکومتری وژل الکتروفورز بررسی شده است. طیفuv ...
15 صفحه اولAn evaluation of the egg-yolk reaction as a test for lecithinase activity.
Bacterial lecithinases are of special interest because of the possible role these enzymes play in pathogenicity (reviewed by Macfarlane, 1955, and Van Heyningen, 1950, 1955). In studying lecithinase distribution and function, the eggyolk reaction, so called because lecithinase2 acting on an egg-yolk emulsion causes turbidity to appear and a curd of fat to rise to the surface (Macfarlane et al.,...
متن کاملthe effect of functional/notional approach on the proficiency level of efl learners and its evaluation through functional test
in fact, this study focused on the following questions: 1. is there any difference between the effect of functional/notional approach and the structural approaches to language teaching on the proficiency test of efl learners? 2. can a rather innovative language test referred to as "functional test" ge devised so so to measure the proficiency test of efl learners, and thus be as much reliable an...
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ژورنال
عنوان ژورنال: Japanese Journal of Food Microbiology
سال: 2016
ISSN: 1340-8267,1882-5982
DOI: 10.5803/jsfm.33.187