slanetz-bartley enterococcus selective agar (Merck KGaA)
90
Structured Review
Merck KGaA
slanetz-bartley enterococcus selective agar
Slanetz Bartley Enterococcus Selective Agar, supplied by Merck KGaA, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/enterococcus+selective+agar/enterococcus+selective+agar/pm40298543-110-16-20
Average 90 stars, based on 1 article reviews
Slanetz Bartley Enterococcus Selective Agar, supplied by Merck KGaA, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/enterococcus+selective+agar/enterococcus+selective+agar/pm40298543-110-16-20
Average 90 stars, based on 1 article reviews
slanetz-bartley enterococcus selective agar - by Bioz Stars,
2026-09
90/100 stars
Images
Related Articles
Incubation:Article Title: Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO. Article Snippet: The aim of the present study was to characterize the bacterial and fungal communities naturally occurring in Queijo da Beira Baixa PDO cheese samples produced in Castelo Branco district (Beira Baixa Region, Portugal) through viable counts and metataxonomic analyses.. Physico-chemical and morpho-textural analyses were also carried out, together with the analysis of volatile organic compounds (VOCs).. In the analyzed samples, pH values ranged between 4.72 ± 0.15 and 5.85 ± 0.02, with values of lactic acid content comprised between 0.64 ± 0.00 and 1.95 ± 0.16 g 100 g 1. Article Title: Tasting of traditional Polish fermented cucumbers: Microbiology, morpho-textural features, and volatilome. Article Snippet: For cucumbers, viable counts were performed by mixing 10 g of each sample with 90 mL of sterile peptone water (1 g L-1 of bacteriological peptone) homogenized using a Stomacher apparatus (400 Circulator, International PBI, Milan, Italy) for 3 min at 260 rpm. .. After cucumbers homogenization, and also for brine samples, ten-fold serial dilutions were prepared and viable counts of the following microbial groups were evaluated: i) presumptive lactobacilli on De Man Rogosa and Sharpe (MRS) agar (VWR Prolabo Chemicals, Leuven, Belgium) medium supplemented with cycloheximide (250 mg L-1) incubated at 37 ◦C for 48–72 h; ii) presumptive lactococci on M17 agar (VWR) medium supplemented with cycloheximide (250 mg L-1) incubated at 22 ◦C for 48–72 h; iii) presumptive thermophilic cocci on M17 (VWR) medium supplemented with cycloheximide (250 mg L-1) incubated at 42 ◦C for 48–72 h; iv) coagulase-negative cocci on Mannitol Salt Agar (MSA) (Liofilchem, Roseto degli Abruzzi, Italy) incubated at 37 ◦C for 48–72 h; v) enterococci on Article Title: Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese. Article Snippet: Queijo de Nisa PDO (Protected Designation of Origin) is a semi-hard cheese obtained from raw ewe’s milk clotted with cardoon (Cynara cardunculus, L.) rennet.. The aim of the present study was to characterize the bacterial communities naturally occurring in Queijo de Nisa PDO cheese samples through viable counting and metataxonomic analysis.. Moreover, physico-chemical and morpho-textural analyses were also performed, together with the analysis of volatile organic compounds (VOCs) through solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC–MS). Standard Deviation:Article Title: Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO. Article Snippet: The aim of the present study was to characterize the bacterial and fungal communities naturally occurring in Queijo da Beira Baixa PDO cheese samples produced in Castelo Branco district (Beira Baixa Region, Portugal) through viable counts and metataxonomic analyses.. Physico-chemical and morpho-textural analyses were also carried out, together with the analysis of volatile organic compounds (VOCs).. In the analyzed samples, pH values ranged between 4.72 ± 0.15 and 5.85 ± 0.02, with values of lactic acid content comprised between 0.64 ± 0.00 and 1.95 ± 0.16 g 100 g 1. Article Title: Tasting of traditional Polish fermented cucumbers: Microbiology, morpho-textural features, and volatilome. Article Snippet: For cucumbers, viable counts were performed by mixing 10 g of each sample with 90 mL of sterile peptone water (1 g L-1 of bacteriological peptone) homogenized using a Stomacher apparatus (400 Circulator, International PBI, Milan, Italy) for 3 min at 260 rpm. .. After cucumbers homogenization, and also for brine samples, ten-fold serial dilutions were prepared and viable counts of the following microbial groups were evaluated: i) presumptive lactobacilli on De Man Rogosa and Sharpe (MRS) agar (VWR Prolabo Chemicals, Leuven, Belgium) medium supplemented with cycloheximide (250 mg L-1) incubated at 37 ◦C for 48–72 h; ii) presumptive lactococci on M17 agar (VWR) medium supplemented with cycloheximide (250 mg L-1) incubated at 22 ◦C for 48–72 h; iii) presumptive thermophilic cocci on M17 (VWR) medium supplemented with cycloheximide (250 mg L-1) incubated at 42 ◦C for 48–72 h; iv) coagulase-negative cocci on Mannitol Salt Agar (MSA) (Liofilchem, Roseto degli Abruzzi, Italy) incubated at 37 ◦C for 48–72 h; v) enterococci on Article Title: Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese. Article Snippet: Queijo de Nisa PDO (Protected Designation of Origin) is a semi-hard cheese obtained from raw ewe’s milk clotted with cardoon (Cynara cardunculus, L.) rennet.. The aim of the present study was to characterize the bacterial communities naturally occurring in Queijo de Nisa PDO cheese samples through viable counting and metataxonomic analysis.. Moreover, physico-chemical and morpho-textural analyses were also performed, together with the analysis of volatile organic compounds (VOCs) through solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC–MS). Homogenization:Article Title: Tasting of traditional Polish fermented cucumbers: Microbiology, morpho-textural features, and volatilome. Article Snippet: For cucumbers, viable counts were performed by mixing 10 g of each sample with 90 mL of sterile peptone water (1 g L-1 of bacteriological peptone) homogenized using a Stomacher apparatus (400 Circulator, International PBI, Milan, Italy) for 3 min at 260 rpm. .. After cucumbers homogenization, and also for brine samples, ten-fold serial dilutions were prepared and viable counts of the following microbial groups were evaluated: i) presumptive lactobacilli on De Man Rogosa and Sharpe (MRS) agar (VWR Prolabo Chemicals, Leuven, Belgium) medium supplemented with cycloheximide (250 mg L-1) incubated at 37 ◦C for 48–72 h; ii) presumptive lactococci on M17 agar (VWR) medium supplemented with cycloheximide (250 mg L-1) incubated at 22 ◦C for 48–72 h; iii) presumptive thermophilic cocci on M17 (VWR) medium supplemented with cycloheximide (250 mg L-1) incubated at 42 ◦C for 48–72 h; iv) coagulase-negative cocci on Mannitol Salt Agar (MSA) (Liofilchem, Roseto degli Abruzzi, Italy) incubated at 37 ◦C for 48–72 h; v) enterococci on |
