نتایج جستجو برای: food pathogenic bacteria

تعداد نتایج: 491806  

Journal: :journal of paramedical sciences 0
zahra gaeini students research committee, national nutrition and food technology research institute, faculty of nutrition and food technology, shahid beheshti university of medical sciences, tehran maryam taghinezhad students research committee, national nutrition and food technology research institute, faculty of nutrition and food technology, shahid beheshti university of medical sciences, tehran sara sohrabvandi department of food technology, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, shahid beheshti university of medical sciences, p.o. box 19395-4741, tehran amir mohammad mortazavian department of food technology, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, shahid beheshti university of medical sciences, p.o. box 19395-4741, tehran sayed mohammad mahdavi proteomics research center, faculty of paramedical sciences, shahid beheshti university of medical sciences, tehran

pennyroyal, an aromatic herb, is considered by food and medicine industries. it grows in different countries and provides various technological and functional properties. essential oils (especially ‘pulegune’) are the effective materials of pennyroyal that causes anti-microbial, anti-oxidant and aromatic properties. these essential oils have significant effects on preventing growth of several s...

2017
Teodora Mocan Cristian T. Matea Teodora Pop Ofelia Mosteanu Anca Dana Buzoianu Cosmin Puia Cornel Iancu Lucian Mocan

BACKGROUND Pathogenic bacteria contribute to various globally important diseases, killing millions of people each year. Various fields of medicine currently benefit from or may potentially benefit from the use of nanotechnology applications, in which there is growing interest. Disease-related biomarkers can be rapidly and directly detected by nanostructures, such as nanowires, nanotubes, nanopa...

Journal: :Research in microbiology 2011
Carolina Cueva M Victoria Moreno-Arribas Begoña Bartolomé Óscar Salazar M Francisca Vicente Gerald F Bills

Fermentation extracts from fungi isolated from vineyard ecosystems were tested for antimicrobial activities against a set of test microorganisms, including five food-borne pathogens (Staphylococcus aureus EP167, Acinetobacter baumannii (clinically isolated), Pseudomonas aeruginosa PAO1, Escherichia coli O157:H7 (CECT 5947) and Candida albicans MY1055) and two probiotic bacteria (Lactobacillus p...

2010
P. Rattanachaikunsopon

Lactic acid bacteria are a group of gram-positive, non-spore forming, cocci or rods, which produce lactic acid as the major end product during the fermentation of carbohydrates. They consisted of many genus including Aerococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus, and Weissella. Lactic acid bacteria have...

Journal: :Applied and environmental microbiology 2005
Daunte S Gibbs Gary L Anderson Larry R Beuchat Lynn K Carta Phillip L Williams

Diploscapter, a thermotolerant, free-living soil bacterial-feeding nematode commonly found in compost, sewage, and agricultural soil in the United States, was studied to determine its potential role as a vehicle of Salmonella enterica serotype Poona, enterohemorrhagic Escherichia coli O157:H7, and Listeria monocytogenes in contaminating preharvest fruits and vegetables. The ability of Diploscap...

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