Search results for "MESH : Agar"

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Screening of lactic acid bacteria for reducing power using a tetrazolium salt reduction method on milk agar.

2013

WOS:000315703100020 ; www.elsevier.com/locate/jbiosc; International audience; Reducing activity is a physiological property of lactic acid bacteria (LAB) of technological importance. We developed a solid medium with tetrazolium dyes enabling weakly and strongly reducing LAB to be discriminated. It was used to quantify populations in a mixed culture (spreading method) and screen strains (spot method).

MESH: Oxidation-Reduction[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionTetrazolium Saltstetrazolium saltApplied Microbiology and Biotechnologychemistry.chemical_compoundAgarMESH: AnimalsFood science0303 health sciencesbiologyplate media04 agricultural and veterinary sciencesMESH: Tetrazolium SaltsSolid mediumLactic acidMilkMESH: AgarBiochemistryLactobacillaceaeMESH : AgarFormazanOxidation-ReductionBiotechnologyfood.ingredientMESH: LactobacillaceaeSpot methodBioengineering03 medical and health sciencesfoodoxidoreduction potentialMixed culturereducing powerAnimalsLactic AcidMESH : Tetrazolium SaltsMESH : Oxidation-Reduction030306 microbiologyscreeningMESH : Lactobacillaceae0402 animal and dairy scienceOxidation reductionbiology.organism_classification040201 dairy & animal scienceCulture MediaMESH: Milklactic acid bacteriaAgarchemistryMESH : MilkMESH : Lactic AcidMESH: Culture MediaMESH: Lactic AcidMESH : Culture MediaMESH : Animals[SDV.AEN]Life Sciences [q-bio]/Food and NutritionBacteria
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