Annals of Microbiology
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Isolation of a novel cold-adapted amylase-producing bacterium and study of its enzyme production conditions
Annals of Microbiology - Tập 60 - Trang 557-563 - 2010
A novel cold-adapted amylase-producing bacterium was isolated from seawater collected from Gaogong island of Jiangsu Province, China. The isolate was identified based on its phenotypes, biochemical test, and 16 S rRNA gene sequence as Pseudoalteromonas arctica and named GS230. The optimal activity temperature of isolate GS230 amylase was 30°C, and the activity decreased dramatically at temperature...... hiện toàn bộ
L-Tryptophan-dependent biosynthesis of indole-3-acetic acid (IAA) improves plant growth and colonization of maize by Burkholderia phytofirmans PsJN
Annals of Microbiology - Tập 65 - Trang 1381-1389 - 2014
Burkholderia phytofirmans PsJN is a well-known plant growth-promoting bacterium that establishes rhizospheric and endophytic colonization in different plants. PsJN inoculation promotes growth of different horticultural crops. L-Tryptophan (L-TRP) application may further improve its effectiveness, due to substrate (L-TRP)-dependent inoculum (PsJN)-derived auxins in the rhiz...... hiện toàn bộ
Production of succinic acid and lactic acid by Corynebacterium crenatum under anaerobic conditions
Annals of Microbiology - Tập 63 - Trang 39-44 - 2012
A new succinic acid and lactic acid production bioprocess by Corynebacterium crenatum was investigated in mineral medium under anaerobic conditions. Corynebacterium crenatum cells with sustained acid production ability and high acid volumetric productivity harvested from the glutamic acid fermentation broth were used to produce succinic acid and lactic acid. Compared with the first cycle, succinic...... hiện toàn bộ
A novel and sensitive plate assay for screening of tannase-producing bacteria
Annals of Microbiology - Tập 60 Số 1 - Trang 177-179 - 2010
Candida clinical species identification: molecular and biochemical methods
Annals of Microbiology - Tập 60 - Trang 105-112 - 2010
In the last decade, the number and diversity of nosocomial Candida infections has increased significantly, resulting in an emergent need for rapid and accurate methods for Candida identification. Therefore, the aim of this study was to evaluate the performance of three biochemical systems (Auxacolor, ID32C, and Vitek 2 YST) for the identification of Candida species, comparing them with molecular i...... hiện toàn bộ
Physiological and molecular characterization of locally adapted Rhizobium strains of lentil (Lens culinaris Medik.) having restricted phage sensitivity
Annals of Microbiology - Tập 62 - Trang 1453-1459 - 2011
Indigenous rhizobia were isolated from root nodules of lentil plants collected from various agro-climatic regions of India. These isolates together with four standard lentil Rhizobium strains were screened for sensitivity against eight phages. Four strains, USDA 2431, BHULR 104, BHULR 113 and BHULR 115 having restricted sensitivity to lytic phages LRP-1, LRP-4, LRP-13 and LRP-15 respectively, were...... hiện toàn bộ
Effects and applications of sub-lethal ultrasound, electroporation and UV radiations in bioprocessing
Annals of Microbiology - - 2013
Genomic and phylogenetic traits of Staphylococcus phages S25-3 and S25-4 (family Myoviridae, genus Twort-like viruses)
Annals of Microbiology - Tập 64 - Trang 1453-1456 - 2013
The genomes of Staphylococcus phages S25-3 and S25-4 (family Myoviridae, genus Twort-like viruses) were sequenced and analyzed from an evolutionary perspective. The genome-based phylogeny and genome analyses of phages S25-3 and S25-4 showed that they had diverged evolutionarily from the majority of this viral genus based on the presence of mobile genetic elements, i.e., a putative transposase and ...... hiện toàn bộ
Traditional fermented beverages from Mexico as a potential probiotic source
Annals of Microbiology - Tập 67 - Trang 577-586 - 2017
Fermentation is one of the oldest ways of processing food. Some fermented food is produced industrially, but can also be produced in an artisanal way by certain ethnic groups, called traditional fermented foods. In Mexico, there are a variety of traditional fermented beverages which are produced in an artisanal way. They include those made with maize (atole agrio, pozol, and tesgüino), fruit (tepa...... hiện toàn bộ
Influence of inoculum to substrate ratios (ISRs) on the performance of anaerobic digestion of algal residues
Annals of Microbiology - Tập 64 Số 3 - Trang 955-960 - 2014
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