نتایج جستجو برای: salinivibrio

تعداد نتایج: 49  

Journal: :Menoufia Journal of Agricultural Biotechnology 2023

Halophilic and halo-tolerant bacteria are micro-organisms that living in hyper saline environments. They have many potential several fields life such as Industry agriculture. In this study a total of 17 isolates were obtained from the four ponds Qarun Lake on Nutrient Agar (NA) medium prepared using ponds' water. The 16S rRNA analysis showed our affiliated with groups, Firmicutes (47.06% isolat...

Journal: :Current Microbiology 2021

The bacterial strain 42Xb2 T was isolated from a female adult krill Nyctiphanes simplex infected with the apostome parasitoid ciliate Pseudocollinia brintoni in January 2007 Gulf of California. has morphological, phenotypic, and molecular characteristics bacteria family Vibrionaceae. 16S rRNA gene sequence similarity 97.7% Enterovibrio pacificus SW014 96.1% norvegicus LMG 19839 T. A phylogenomi...

آموزگار, محمدعلی, صالح قمری, انسیه,

Lipase is one of the most important hydrolytic enzymes widely used in various commercial activities such as food, dairy, pharmaceutical and detergent inducteries. In this experiment, Taguchi method was attempted as a powerful method to optimize the factors affecting enzyme production and to investigate the interactions among these factors and their optimum combination in Salinivibrio sp. SA2. T...

2013
Sara Carillo Giuseppina Pieretti Buko Lindner Ida Romano Barbara Nicolaus Rosa Lanzetta Michelangelo Parrilli Maria Michela Corsaro

Lipid A is a major constituent of the lipopolysaccharides (or endotoxins), which are complex amphiphilic macromolecules anchored in the outer membrane of Gram-negative bacteria. The glycolipid lipid A is known to possess the minimal chemical structure for LPSs endotoxic activity, able to cause septic shock. Lipid A isolated from extremophiles is interesting, since very few cases of pathogenic b...

2016
Jiachao Zhang Xiaoru Wang Dongxue Huo Wu Li Qisong Hu Chuanbiao Xu Sixin Liu Congfa Li

Yucha is a typical traditional fermented food of the Li population in the Hainan province of China, and it is made up of cooked rice and fresh fish. In the present study, metagenomic approach and culture-dependent technology were applied to describe the diversity of microbiota and identify beneficial microbes in the Yucha. At the genus level, Lactobacillus was the most abundant genus (43.82% of...

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