Search results for "Ingredient"

showing 10 items of 869 documents

Mucilaginibacter frigoritolerans sp. nov., Mucilaginibacter lappiensis sp. nov. and Mucilaginibacter mallensis sp. nov., isolated from soil and liche…

2010

Five cold-adapted bacteria belonging to the genus Mucilaginibacter were isolated from lichen and soil samples collected from Finnish Lapland and investigated in detail by phenotypic and phylogenetic analyses. Based on 16S rRNA gene phylogeny, the novel strains represent three new branches within the genus Mucilaginibacter. The strains were aerobic, chemo-organotrophic, non-motile rods and formed pigmented, smooth, mucoid colonies on solid media. The strains grew between 0 and 33 °C (optimum growth at 25 °C) and at pH 4.5–8.0 (optimum growth at pH 6.0). The main cellular fatty acids were iso-C15 : 0, summed feature 3 (C16 : 1 ω7c/iso-C15 : 0 2-OH) and iso-C17 : 0 3-OH and the major respirato…

DNA BacterialMucilaginibacter frigoritoleransfood.ingredientLichensMolecular Sequence DataBiologymedicine.disease_causeMicrobiologyMicrobiologyfoodPhylogeneticsRNA Ribosomal 16SBotanymedicineLichenEcology Evolution Behavior and SystematicsFinlandPhylogenySoil MicrobiologyBase CompositionMucilaginibacter mallensisPhylogenetic treeBacteroidetesFatty AcidsMucilaginibacterVitamin K 2General MedicineSequence Analysis DNA16S ribosomal RNABacterial Typing TechniquesMucilaginibacter lappiensisInternational journal of systematic and evolutionary microbiology
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Diversity of chlorophenol-degrading bacteria isolated from contaminated boreal groundwater

1999

Chlorophenol-degrading bacteria from a long-term polluted groundwater aquifer were characterized. All isolates degraded 2,4,6-trichlorophenol and 2,3,4,6-tetrachlorophenol at concentrations detected in the contaminated groundwater (10 mg 1(-1)). Pentachlorophenol was degraded by three isolates when present alone. In two gram-positive isolates, 2,3,4,6-tetrachlorophenol was required as an inducer for the degradation of pentachlorophenol. The gram-positive isolates were sensitive to pentachlorophenol, with an IC50 value of 5 mg/l. Isolates belonging to the Cytophaga/Flexibacter/Bacteroides phylum had IC50 values of 25 and 63 mg/l. Isolates belonging to alpha-, beta- and gamma-Proteobacteria g…

DNA BacterialPentachlorophenolfood.ingredientCaulobacterMolecular Sequence DataFresh WaterAquiferGram-Positive BacteriaBiochemistryMicrobiologyMicrobiology03 medical and health sciencesfoodRalstoniaRNA Ribosomal 16SGram-Negative BacteriaGeneticsMolecular BiologyPhylogeny030304 developmental biologyBase Composition0303 health sciencesgeographygeography.geographical_feature_categoryBacteriabiology030306 microbiologyPseudomonasNocardioidesGenetic VariationGeneral Medicinebiology.organism_classification6. Clean waterBiodegradation EnvironmentalEnvironmental chemistryWater MicrobiologyPolymorphism Restriction Fragment LengthWater Pollutants ChemicalBacteriaGroundwaterFlavobacteriumChlorophenolsArchives of Microbiology
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Identification of Beijerinckia fluminensis strains CIP 106281T and UQM 1685T as Rhizobium radiobacter strains, and proposal of Beijerinckia doeberein…

2009

During the course of a research project with free-living, nitrogen-fixing bacteria, we determined the 16S rRNA gene sequence of Beijerinckia fluminensis strains UQM 1685T and CIP 106281T and discovered that they were only 90.6–91.2 % similar to the sequences of strains of other Beijerinckia species and subspecies. Moreover, the highest similarity to these sequences (99.7 %) corresponded to strains of Rhizobium radiobacter (including Agrobacterium tumefaciens). Other diagnostic features confirmed that the two strains have the same origin but do not descend from the nomenclatural type. At the same time, B. fluminensis LMG 2819 was characterized and it was found that its properties also do not…

DNA BacterialRhizobiaceaefood.ingredientMolecular Sequence DataBiologymedicine.disease_causeMicrobiologyDNA RibosomalMicrobiologyfoodMicroscopy Electron TransmissionBeijerinckiaceaeRNA Ribosomal 16SBotanymedicineCluster AnalysisEcology Evolution Behavior and SystematicsPhylogenyBeijerinckiaFatty Acidsfood and beveragesGeneral MedicineAgrobacterium tumefaciensSequence Analysis DNAbiology.organism_classification16S ribosomal RNAUnited StatesBeijerinckia doebereineraeChemotaxonomyAgrobacterium tumefaciensRhizobiumAgrobacterium radiobacterInternational journal of systematic and evolutionary microbiology
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Isolation of methanotrophic bacteria from termite gut.

2015

The guts of termites feature suitable conditions for methane oxidizing bacteria (MOB) with their permanent production of CH4 and constant supply of O2 via tracheae. In this study, we have isolated MOB from the gut contents of the termites Incisitermes marginipennis, Mastotermes darwiniensis, and Neotermes castaneus for the first time. The existence of MOB was indicated by detecting pmoA, the gene for the particulate methane monooxygenase, in the DNA of gut contents. Fluorescence in situ hybridization and quantitative real-time polymerase chain reaction supported those findings. The MOB cell titer was determined to be 10(2)-10(3) per gut. Analyses of the 16S rDNA from isolates indicated clos…

DNA Bacterialfood.ingredientMethane monooxygenaseColony Count MicrobialIsopteraReal-Time Polymerase Chain ReactionMicrobiologyMethylococcaceaeDNA RibosomalMicrobiologyfoodMastotermes darwiniensisRNA Ribosomal 16SAnimalsIn Situ Hybridization FluorescenceMethylocystis bryophilabiologyBacteriaSequence Analysis DNAbiology.organism_classificationGastrointestinal TractMicroscopy FluorescenceMethylocystaceaeMethylocystisMethylococcaceaebiology.proteinOxygenasesMethylocystis parvusMethaneMethylocystaceaeBacteriaMicrobiological research
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Vibrio aestivus sp. nov. and Vibrio quintilis sp. nov., related to Marisflavi and Gazogenes clades, respectively

2012

Abstract Two new Vibrio species, Vibrio aestivus and Vibrio quintilis , are described after a polyphasic characterization of strains M22 T , M61 and M62 T , isolated from seawater collected off a beach on the East coast of Spain (Valencia). All three strains are Gram negative, mesophilic, slightly halophilic, fermentative rods. V. aestivus (M22 T  = CECT 7558 T  = CAIM 1861 T  = KCTC 23860 T and M61 = CECT 7559 = CAIM 1862 = KCTC 23861) is oxidase positive, reduces nitrates to nitrites, is negative for Voges Proskauer, arginine dihydrolase and indole and non hydrolytic on most substrates tested. The 16S rRNA gene sequences of M22 T and M61 are most similar to Vibrio marisflavi (97.1–97.2%) …

DNA Bacterialfood.ingredientMolecular Sequence DataBiologyDNA RibosomalApplied Microbiology and BiotechnologyMicrobiologyMicrobiologyfoodRNA Ribosomal 16SCluster AnalysisAgarSeawaterPhylogenyEcology Evolution Behavior and SystematicsVibrioIndole testOxidase testPhylogenetic treeStrain (chemistry)TemperatureSequence Analysis DNA16S ribosomal RNAHalophileBacterial Typing TechniquesMetabolismVoges–Proskauer testSpainSystematic and Applied Microbiology
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Genome Sequence of the Methanotrophic Poly-β-Hydroxybutyrate Producer Methylocystis parvus OBBP

2012

-- PAGS 2 5709-5710

DNA Bacterialfood.ingredientOperonMethane monooxygenasePolyestersMolecular Sequence DataMethylocystisHydroxybutyratesmonooxigenasaMicrobiologyfoodmethylotrophOperonBotanyMolecular BiologyGeneGeneticsWhole genome sequencingbiologySequence Analysis DNAbiology.organism_classificationGenome AnnouncementsType speciesMethylocystisOxygenasesbiology.proteinMethylotrophMethylocystis parvusMethaneMethylocystaceaeGenome BacterialMetabolic Networks and PathwaysJournal of Bacteriology
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Abalone (Haliotis tuberculata) hemocyanin type 1 (HtH1) . Organization of the = 400 kDa subunit, and amino acid sequence of its functional units f, g…

1999

We have identified two separate hemocyanin types (HtH1 and HtH2) in the European abalone Haliotis tuberculata. HtH1/HtH2 hybrid molecules were not found. By selective dissociation of HtH2 we isolated HtH1 which, as revealed by electron microscopy and SDS/PAGE, is present as didecamers of a approximately 400 kDa subunit. Immunologically, HtH1 and HtH2 correspond to keyhole limpet hemocyanin (KLH)1 and KLH2, respectively, the two well-studied hemocyanin types of the closely related marine gastropod Megathura crenulata. On the basis of limited proteolytic cleavage, two-dimensional immunoelectrophoresis, SDS/PAGE and N-terminal sequencing, we identified eight different 40-60 kDa functional unit…

DNA Complementaryfood.ingredientmedicine.medical_treatmentMolecular Sequence DataMegathura crenulataBiochemistryfoodmedicineAnimalsAmino Acid SequenceHaliotisCloning MolecularPeptide sequenceSequence Homology Amino AcidbiologycDNA libraryHemocyaninAnatomyHelix pomatiabiology.organism_classificationCephalopodMicroscopy ElectronBiochemistryMolluscaHemocyaninsbiology.proteinRabbitsKeyhole limpet hemocyaninEuropean Journal of Biochemistry
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Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels

2014

International audience; Reducing of fat content in food requires a reformulation that may cause a different perception of aroma. Maintaining an adequate level of acceptability of these reformulated products for consumers requires a better understanding of the mechanisms that control the retention of odorant molecules in food matrices. Although pectins are commonly employed as thickeners, their effect on the retention of odorant molecules in nonhomogeneous products has been examined more frequently than their effect on the retention of odorant molecules in simple gels models.The purpose of this study was to explore and compare the respective effects of pectin in simple model systems. The rel…

Dairy gelschemistry.chemical_classificationANOVAfood.ingredientOdorant moleculesPectinbiologyDouble bondFat contentAlcoholPrimary alcoholPectin gelsbiology.organism_classificationRetention/releasechemistry.chemical_compoundPairwise testsfoodchemistryNerolMoleculeOrganic chemistry[SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular Biology[SDV.AEN]Life Sciences [q-bio]/Food and NutritionAromaFood ScienceFood Research International
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La portada de la iglesia de las Escuelas Pías de Gandía. Su proceso constructivo y modulación arquitectónico-musical

2020

The facade of the church of the Pious Schools of Gandia has not attracted the attention of researchers. However, its conception has a great architectural culture and constitutes an essential work to understand its context, fundamentally, that of the theoretical treatises of the Renaissance. From this study it is wanted to value its architecture and that it is considered as an outstanding ingredient to know its period of construction in general and jesuit architecture in particular. For its understanding, its interpretation in the culture of contemporary architecture treaties and, especially, in the architectural-musical theory of Leon Battista Alberti will be necessary.. La portada de la ig…

David Miguel The facade of the church of the Pious Schools of Gandia has not attracted the attention of researchers. HoweverjesuitasUNESCO::CIENCIAS DE LAS ARTES Y LAS LETRASarchitectureSerlio0211-5808 9678 Archivo de arte valenciano 564145 2020 101 7707982 La portada de la iglesia de las Escuelas Pías de Gandía. Su proceso constructivo y modulación arquitectónico-musical Cisneros Álvarezin the architectural-musical theory of Leon Battista Alberti will be necessary. 147 160PabloNavarro Catalánfundamentallyjesuitsarquitecturathat of the theoretical treatises of the Renaissance. From this study it is wanted to value its architecture and that it is considered as an outstanding ingredient to know its period of construction in general and jesuit architecture in particular. For its understandingits conception has a great architectural culture and constitutes an essential work to understand its context:CIENCIAS DE LAS ARTES Y LAS LETRAS [UNESCO]AlbertiScopusmusicmúsicaespeciallyits interpretation in the culture of contemporary architecture treaties and
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Preliminary studies about thermal degradation of edible oils through attenuated total reflectance mid-infrared spectrometry

2009

Abstract Degradation of edible oils during their heating process has been evaluated through the determination of cis -unsaturation and trans -fatty acids together with free fatty acids as a function of time and temperature heating. Two types of cooking oils, sunflower and seed (mixture of different seeds non-detailed), were heated at three different temperatures (147, 171 and 189 °C) during a total time of 1920 min (32 h) shared out in four sessions of 8 h each one, and samples were studied from their spectra obtained by Fourier transform infrared spectrometry using attenuated total reflectance measurements. A critical comparison between different multivariate calibration models built based…

Degree of unsaturationfood.ingredientChemistrySunflower oilAnalytical chemistryInfrared spectroscopyGeneral MedicineFood chemistrySunflowerAnalytical ChemistryfoodAttenuated total reflectionThermalDegradation (geology)Food ScienceFood Chemistry
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