Gaps in the assortment of rapid assays for microorganisms of interest to the dairy industry [0.03%]
乳品行业关注的微生物快速检测方法中的空缺
John O&#x;Grady,Ultan Cronin,Joseph Tierney et al.
John O&#x;Grady et al.
This review presents the results of a study into the offering of rapid microbial detection assays to the Irish dairy industry. At the outset, a consultation process was undertaken whereby key stakeholders were asked to compile a list of the...
Moagi Shaku,Christopher Ealand,Ofentse Matlhabe et al.
Moagi Shaku et al.
The bacterial peptidoglycan layer forms a complex mesh-like structure that surrounds the cell, imparting rigidity to withstand cytoplasmic turgor and the ability to tolerate stress. As peptidoglycan has been the target of numerous clinicall...
Isadora de Alcântara Rodrigues,Rafaela Gomes Ferrari,Pedro Henrique Nunes Panzenhagen et al.
Isadora de Alcântara Rodrigues et al.
Antimicrobial resistance is a worldwide public health threat. Farm animals are important sources of bacteria containing antimicrobial resistance genes (ARGs). Although the use of antimicrobials in aquaculture and livestock has been reduced ...
Kate E Watkins,Meera Unnikrishnan
Kate E Watkins
Staphylococcus aureus is one of the leading causes of hospital and community-acquired infections worldwide. The increasing occurrence of antibiotic resistant strains and the high rates of recurrent staphylococcal infections have placed seve...
Degradation strategies and associated regulatory mechanisms/features for aromatic compound metabolism in bacteria [0.03%]
细菌降解芳香族化合物的代谢降解策略及其相关调控机制特性
Prashant S Phale,Harshit Malhotra,Bhavik A Shah
Prashant S Phale
As a result of anthropogenic activity, large number of recalcitrant aromatic compounds have been released into the environment. Consequently, microbial communities have adapted and evolved to utilize these compounds as sole carbon source, u...
Yeasts for low input winemaking: Microbial terroir and flavor differentiation [0.03%]
低投入葡萄酒酿造酵母：微生物风土和风味差异性
Francisco Carrau,Eduardo Boido,David Ramey
Francisco Carrau
Vitis vinifera flowers and grape fruits are one of the most interesting ecosystem niches for native yeasts development. There are more than a 100 yeast species and millions of strains that participate and contribute to design the microbial ...
Moses Onyeabor,Rodrigo Martinez,Gavin Kurgan et al.
Moses Onyeabor et al.
The rapid development in the field of metabolic engineering has enabled complex modifications of metabolic pathways to generate a diverse product portfolio. Manipulating substrate uptake and product export is an important research area in m...
Advances in the control of phytopathogenic fungi that infect crops through their root system [0.03%]
防治作物根系侵染的植物病原真菌的研究进展
Juan José R Coque,José Manuel Álvarez-Pérez,Rebeca Cobos et al.
Juan José R Coque et al.
Productivity and economic sustainability of many herbaceous and woody crops are seriously threatened by numerous phytopathogenic fungi. While symptoms associated with phytopathogenic fungal infections of aerial parts (leaves, stems and frui...
Genetic engineering for enhanced productivity in bioelectrochemical systems [0.03%]
基因工程在生物电化学系统中的应用以提高生产力
Laura-Alina Philipp,Miriam Edel,Johannes Gescher
Laura-Alina Philipp
A shift from petrochemical processes toward a bio-based economy is one of the most advocated developments for a sustainable future. To achieve this will require the biotechnological production of platform chemicals that can be further proce...
Anaerobic and hydrogenogenic carbon monoxide-oxidizing prokaryotes: Versatile microbial conversion of a toxic gas into an available energy [0.03%]
厌氧和产氢的二氧化碳氧化菌：有毒气体转化为可用能源的多功能微生物转换
Yuto Fukuyama,Masao Inoue,Kimiho Omae et al.
Yuto Fukuyama et al.
Carbon monoxide (CO) is a gas that is toxic to various organisms including humans and even microbes; however, it has low redox potential, which can fuel certain microbes, namely, CO oxidizers. Hydrogenogenic CO oxidizers utilize an energy c...