Green coconut water is traditionally consumed fresh, directed from the fruit at production regions. In order to allow its consumption in other regions, its industrialization demands a conservation process able to maintain its physic-chemical and sensory characteristics. Pasteurization is the main technique used for beverage preservation and microbiological safety. On the other side, membrane te...

Ochrobactrum anthropi infection in newborn patients is rare, and the treatment is challenging because of its widespread and unpredictable resistance to antimicrobial agents and discrepancies between in vitro susceptibility and in vivo efficacy. We report the clinical and microbiological characteristics of Ochrobactrum anthropi bacteremia in a preterm patient.

Methods Microbiological data during year 2006-2010 of Ramathibodi Hospital, a 900-bed Thai-University hospital in Bangkok, Thailand, were retrospective analysed. All bacterial isolates were identified by conventional biochemical tests as recommended in Manual of Clinical Microbiology. Candida species were identified according to characteristics of chlamydoconidia production and carbohydrate ass...

Aflatoxin-contaminated commodities can be detoxified by a variety of methods based to some extent on economics and the physical and chemical characteristics of the substance being treated. Electronic and hand sorting of peanuts with ammoniation of contaminated oilseed meals and corn currently appears to offer the most promise. Microbiological decontamination appears to be the least feasible met...

To better understand extensively drug resistant Streptococcus pneumoniae, we assessed clinical and microbiological characteristics of 5 extensively drug-resistant pneumococcal isolates. We concluded that long-term care facility residents who had undergone tracheostomy might be reservoirs of these pneumococci; 13- and 23-valent pneumococcal vaccines should be considered for high-risk persons; an...

Microbiological safety assessment in food samples is often a cumbersome and time consuming task that has to be done in a regular basis in most food manufacturing facilities. Standard microbiological techniques for evaluating critical levels of bacteria take several days to yield results, thus the food products have to be withheld in the processing factories until the safety inspection is conclu...

ABSTRACT Kale is a vegetable that has high nutrition content, and balanced fertilization essential to ensure yield quality of agricultural products. Curly kale, less known than regular leaf new possibility for consumption. However, little about the influence type on nutritional characteristics. This study aims evaluate using organic fertilizers productivity, microbiological, physico-chemical ch...

We study the predictability of emergent phenomena in complex systems. Using nearest-neighbor, one-dimensional cellular automata (CA) as an example, we show how to construct local coarse-grained descriptions of CA in all classes of Wolfram's classification. The resulting coarse-grained CA that we construct are capable of emulating the large-scale behavior of the original systems without accounti...

kurdish cheese is semi-firm cheese which has been traditionally manufactured from whole raw cow or sheep milk, in the east of iran. it is ripened in goat’s skin bags. the microbial diversity of kordish cheese originates from natural microbiota present in the raw milk and its unique organoleptic properties have made it excellent among other traditional cheeses in iran. this study has been conduc...

The objective was to determine the nutritional and functional characteristics of cookies with addition Gurguéia nut soursop residue. Three whole-grain cookie formulations were developed from a standard (SC). Whole-grain 2 (WC2) had greater acceptance preference. Proximate composition, microbiological, bioactive compound analyses performed for WC2 SC. exhibited higher levels proteins, lipids, as...