نتایج جستجو برای: alicyclobacillus acidoterrestris
تعداد نتایج: 239 فیلتر نتایج به سال:
background and objectives: microbial spoilage of juices and industries related with alicyclobacillus are considerable international issues. this spore-forming bacterium causes changes in juices odor and taste. the isolation and identification of alicyclobacillus contamination in juice producing and packaging industries has an essential role in the prevention and control of this type of spoilage...
Sixteen thermophilic strains of the genus Bacillus, representing eight validly described and six invalidly described species, as well as one unassigned strain, were investigated by comparative 16S rDNA analyses and the sequences compared to the existing database for the genera Bacillus and Alicyclobacillus. The majority of strains were found to cluster in two groups represented by B. stearother...
Alicyclobacillus acidocaldarius strain Tc-4-1 was initially isolated from a hot spring in Tengchong, China. This organism is both thermophilic and acidophilic. It can produce heat- and acid-stable enzymes, such as amylase and esterase, which may be important in industry. Here we report the whole genome sequence of the strain.
Alicyclobacillus acidocaldarius (Darland and Brock 1971) is the type species of the larger of the two genera in the bacillal family 'Alicyclobacillaceae'. A. acidocaldarius is a free-living and non-pathogenic organism, but may also be associated with food and fruit spoilage. Due to its acidophilic nature, several enzymes from this species have since long been subjected to detailed molecular and...
The contamination of pasteurised fruit juice products by thermophilic acidophilic bacteria (TAB) has become a concern for producers. The aim of this study was to identify the bacteria present in South African fruit juices before and after pasteurisation, using polymerase chain reaction (PCR)-based denaturing gradient gel electrophoresis (DGGE). Alicyclobacillus acidote"estris was found to be pr...
AaManA, a beta-1,4-mannanase from the thermoacidophile Alicyclobacillus acidocaldarius Tc-12-31, was expressed in Escherichia coli and purified in a form suitable for X-ray crystallographic analysis. Crystals were obtained using the hanging-drop vapour-diffusion method at 291 K using ammonium dihydrogen phosphate as a precipitant. Data were collected from native mannanase and from a selenomethi...
An approach based on immunomagnetic separation (IMS) and SYBR Green I real-time PCR (real-time PCR) with species-specific primers and melting curve analysis was proposed as a rapid and effective method for detecting Alicyclobacillus spp. in fruit juices. Specific primers targeting the 16S rDNA sequences of Alicyclobacillus spp. were designed and then confirmed by the amplification of DNA extrac...
Until recently, acidic products such as fruit juice and fruit based products were generally thought to be susceptible to spoilage by yeasts, mycelia fungi and lactic acid bacteria, as the low pH of these products acts as natural control measures against spoilage by most bacteria. Alicyclobacillus seem to be prevalent in fruit based products as they survive the acidic fruit juice environment, ev...
نمودار تعداد نتایج جستجو در هر سال
با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید