microbial cells are producers of natural polymers present in plant cells. production of pullulan (an extracellular microbial polysaccharide) by aureobasidium pullularia pullulans (p. pullulans) was studied under fermentation conditions, and kinetic parameters were determined. pullulan formation obeyed a growth and non-growth associated term. phb (polyhydroxybutyrates) an intracellular biopolyme...

The study focused on variable kinetics for substrate utilization, primarily addressing the following issue: Is variable process kinetics observed under different operating conditions and culture history (sludge ages), the result of changes inflicted on the metabolic machinery of the same microbial culture? Or, is this the result of a different microbial population selected under different opera...

A simplified, microplate tissue culture procedure is described which facilitates neutralization antibody surveys on large numbers of sera. A comparison of the micromethod with that employing standard tube cultures indicates it to be as sensitive and far more economical.

PURPOSE To compare polymerase chain reaction (PCR) to microbial culture for the detection and identification of bacterial and fungal pathogens in microbial keratitis. DESIGN Prospective cohort study. METHODS A total of 108 consecutive corneal ulcers were cultured and analyzed by PCR using pan-bacterial and pan-fungal primers. PCR products were cloned, sequenced, and compared to culture resu...

Around the world, raw materials are converted into fermented food products through microbial and enzymatic activity. Products are typically produced using a process known as batch culture, where small volumes of an old culture are used to initiate a fresh culture. Repeated over many years, and provided samples are not shared among producers, batch culture techniques allow for the natural evolut...

in this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. results of statistical analysis showed that the type of starter culture had a signific...