نتایج جستجو برای: Microbial profiles

تعداد نتایج: 262005  

Journal: :journal of food and bioprocess engineering 0
mohammad reza edalatian department of food science and technology, ferdowsi university of mashhad mohammad bagher habibi najafi department of food science and technology, ferdowsi university of mashhad arash koocheki department of food science and technology, ferdowsi university of mashhad

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...

Journal: Poultry Science Journal 2018
Akter M Iji P, Nolan JV O’Neill HM Widodo AE

The microbial profiles and activities of microbes in the digesta from chickens on diets containing Bogong or Canobolas with or without inclusion of microbial enzymes were investigated on the 384 day-old male Ross 308 broiler chickens. There was a reduction in population of C. perfringens (P < 0.01) of the ileum as a result of interaction between cultivar and xylanase. On the other hand, in the ...

Alireza Abdollahi, Azita Yazdi Hana saffar Hiva Saffar Saeed Shoar

  Background and Objectives:Infection of pleural fluid is a common disease and because of antibiotic administration, the microbiology of this fluid has changed. The aim of this study was to determine the common bacteria and suitable antibiotics for treatment in pleural effusion (PE). Materials and Methods: In this cross sectional study, 1210 samples with exudative features were cultured for p...

Journal: :iranian journal of pathology 2014
alireza abdollahi saeed shoar hiva saffar hana saffar azita yazdi

background and objectives:infection of pleural fluid is a common disease and because of antibiotic administration, the microbiology of this fluid has changed. the aim of this study was to determine the common bacteria and suitable antibiotics for treatment in pleural effusion (pe). materials and methods: in this cross sectional study, 1210 samples with exudative features were cultured for poss...

2014
Florent E Angly Paul G Dennis Adam Skarshewski Inka Vanwonterghem Philip Hugenholtz Gene W Tyson

BACKGROUND Culture-independent molecular surveys targeting conserved marker genes, most notably 16S rRNA, to assess microbial diversity remain semi-quantitative due to variations in the number of gene copies between species. RESULTS Based on 2,900 sequenced reference genomes, we show that 16S rRNA gene copy number (GCN) is strongly linked to microbial phylogenetic taxonomy, potentially under-...

Journal: :Journal of dairy science 2005
S M Reynal G A Broderick C Bearzi

Eight ruminally cannulated lactating cows from a study on the effects of dietary rumen degraded protein (RDP) on production and N metabolism were used to compare 15N, total purines, amino acid (AA) profiles, and urinary excretion of purine derivatives (PD) as microbial markers for quantifying the flow of microbial protein at the omasal canal. Dietary RDP was gradually decreased by replacing sol...

2013
Zhanna A. Ktsoyan Natalia V. Beloborodova Anahit M. Sedrakyan George A. Osipov Zaruhi A. Khachatryan Gayane P. Manukyan Karine A. Arakelova Alvard I. Hovhannisyan Arsen A. Arakelyan Karine A. Ghazaryan Magdalina K. Zakaryan Rustam I. Aminov

In our previous works we established that in an autoinflammatory condition, familial Mediterranean fever (FMF), the gut microbial diversity is specifically restructured, which also results in the altered profiles of microbial long chain fatty acids (LCFAs) present in the systemic metabolome. The mainstream management of the disease is based on oral administration of colchicine to suppress clini...

Journal: :journal of food quality and hazards control 0
z. mashak [email protected] h. sodagari department of food hygiene, college of veterinary medicine, karaj branch, islamic azad university, alborz, iran b. moradi department of microbiology, college of sciences, karaj branch, islamic azad university, alborz, iran

background: sohan is a traditional iranian confectionery product prepared mainly by mixing and cooking of wheat flour, sugar, malt, oil, natural flavoring additives and coloring materials. regarding to high consumption and popularity of sohan as well as importance of its safety and hygienic status, we investigated microbial and chemical profiles of sohan in retailers throughout qom province of ...

B. Moradi, H. Sodagari, Z. Mashak,

Background: Sohan is a traditional Iranian confectionery product prepared mainly by mixing and cooking of wheat flour, sugar, malt, oil, natural flavoring additives and coloring materials. Regarding to high consumption and popularity of Sohan as well as importance of its safety and hygienic status, we investigated microbial and chemical profiles of Sohan in retailers throughout Qom province of ...

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