Neural Networks and Rules-based Systems used to Find Rational and Scientific Correlations between being Here and Now with Afterlife Conditions
Neural Networks and Rules-based Systems used to Find Rational and
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The aim of the present work was to isolate antagonist cultures in order to use them in biopreservation. LAB were isolated from Algerian meat and characterized at the genus level based on phenotypic characteristics. That following these spot agar test was achieved to assess their potential antagonistic towards pathogens: Bacillus cereus, Bacillus subtilis ATCC6633, Escherichia coli ATCC8739, Salmonella Typhimurium ATCC14028, Staphylococcus aureus ATCC6538, and Pseudomonas aeruginosa. Biochemical tests had ended this study to characterize the potent isolates at the spice level. As a results, thirty LAB had been differentiated to: 53% belong to Lactobacillus or Lactobacillus-like; 23% to Pediococcus; 20% to Lactococcus or Vagococcus; and 4% to Streptococcus. The antagonist test had observed activity of five isolates against only St. aureus with inhibition zone ranging from 0.58 to 5.16 mm.
Naimi Mostefa. 2014. \u201cIsolation and Phenotypic Characterization of Lactobacillus Sakei and Pediococcus spp. Antagonists from Algerian Meat\u201d. Global Journal of Science Frontier Research - C: Biological Science GJSFR-C Volume 14 (GJSFR Volume 14 Issue C5): .
Crossref Journal DOI 10.17406/GJSFR
Print ISSN 0975-5896
e-ISSN 2249-4626
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Total Score: 102
Country: Algeria
Subject: Global Journal of Science Frontier Research - C: Biological Science
Authors: Naimi Mostefa, KHALED Meghite Boumediene (PhD/Dr. count: 0)
View Count (all-time): 144
Total Views (Real + Logic): 4189
Total Downloads (simulated): 2255
Publish Date: 2014 12, Thu
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The aim of the present work was to isolate antagonist cultures in order to use them in biopreservation. LAB were isolated from Algerian meat and characterized at the genus level based on phenotypic characteristics. That following these spot agar test was achieved to assess their potential antagonistic towards pathogens: Bacillus cereus, Bacillus subtilis ATCC6633, Escherichia coli ATCC8739, Salmonella Typhimurium ATCC14028, Staphylococcus aureus ATCC6538, and Pseudomonas aeruginosa. Biochemical tests had ended this study to characterize the potent isolates at the spice level. As a results, thirty LAB had been differentiated to: 53% belong to Lactobacillus or Lactobacillus-like; 23% to Pediococcus; 20% to Lactococcus or Vagococcus; and 4% to Streptococcus. The antagonist test had observed activity of five isolates against only St. aureus with inhibition zone ranging from 0.58 to 5.16 mm.
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