atcc 19698 strain Search Results


m avium subsp paratuberculosis stock culture  (ATCC)
93
ATCC m avium subsp paratuberculosis stock culture
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m paratuberculosis strains  (ATCC)
92
ATCC m paratuberculosis strains
M Paratuberculosis Strains, supplied by ATCC, used in various techniques. Bioz Stars score: 92/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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mycobacterium avium subsp paratuberculosis strain atcc 19698  (ATCC)
95
ATCC mycobacterium avium subsp paratuberculosis strain atcc 19698
Mycobacterium Avium Subsp Paratuberculosis Strain Atcc 19698, supplied by ATCC, used in various techniques. Bioz Stars score: 95/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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middlebrook 7h10 agar medium  (Becton Dickinson)
90
Becton Dickinson middlebrook 7h10 agar medium
Middlebrook 7h10 Agar Medium, supplied by Becton Dickinson, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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atcc 19698 strain  (ATCC)
95
ATCC atcc 19698 strain
Atcc 19698 Strain, supplied by ATCC, used in various techniques. Bioz Stars score: 95/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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m avium subsp paratuberculosis strain atcc 19698  (ATCC)
94
ATCC m avium subsp paratuberculosis strain atcc 19698
M Avium Subsp Paratuberculosis Strain Atcc 19698, supplied by ATCC, used in various techniques. Bioz Stars score: 94/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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three m paratuberculosis strains  (ATCC)
94
ATCC three m paratuberculosis strains
Three M Paratuberculosis Strains, supplied by ATCC, used in various techniques. Bioz Stars score: 94/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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dominic b atcc 19698 dominic  (ATCC)
96
ATCC dominic b atcc 19698 dominic
Inactivation curves for M. avium subsp. paratuberculosis in acetate buffer (50 mM, pH 4) with various salt concentrations (0, 2, 4, and 6% [wt/vol]) at 20°C. (A) Dominic. (B) ATCC 19698.
Dominic B Atcc 19698 Dominic, supplied by ATCC, used in various techniques. Bioz Stars score: 96/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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m avium subsp paratuberculosis strains  (ATCC)
92
ATCC m avium subsp paratuberculosis strains
Inactivation curves for M. <t>avium</t> <t>subsp.</t> <t>paratuberculosis</t> in acetate buffer (50 mM, pH 4) with various salt concentrations (0, 2, 4, and 6% [wt/vol]) at 20°C. (A) Dominic. (B) ATCC 19698.
M Avium Subsp Paratuberculosis Strains, supplied by ATCC, used in various techniques. Bioz Stars score: 92/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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map strains atcc 19698  (ATCC)
94
ATCC map strains atcc 19698
Inactivation curves for M. <t>avium</t> <t>subsp.</t> <t>paratuberculosis</t> in acetate buffer (50 mM, pH 4) with various salt concentrations (0, 2, 4, and 6% [wt/vol]) at 20°C. (A) Dominic. (B) ATCC 19698.
Map Strains Atcc 19698, supplied by ATCC, used in various techniques. Bioz Stars score: 94/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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mycobacterium paratuberculosis  (ATCC)
90
ATCC mycobacterium paratuberculosis
Inactivation curves for M. <t>avium</t> <t>subsp.</t> <t>paratuberculosis</t> in acetate buffer (50 mM, pH 4) with various salt concentrations (0, 2, 4, and 6% [wt/vol]) at 20°C. (A) Dominic. (B) ATCC 19698.
Mycobacterium Paratuberculosis, supplied by ATCC, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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reference strains  (ATCC)
97
ATCC reference strains
Inactivation curves for M. <t>avium</t> <t>subsp.</t> <t>paratuberculosis</t> in acetate buffer (50 mM, pH 4) with various salt concentrations (0, 2, 4, and 6% [wt/vol]) at 20°C. (A) Dominic. (B) ATCC 19698.
Reference Strains, supplied by ATCC, used in various techniques. Bioz Stars score: 97/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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Image Search Results


Inactivation curves for M. avium subsp. paratuberculosis in acetate buffer (50 mM, pH 4) with various salt concentrations (0, 2, 4, and 6% [wt/vol]) at 20°C. (A) Dominic. (B) ATCC 19698.

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: Inactivation curves for M. avium subsp. paratuberculosis in acetate buffer (50 mM, pH 4) with various salt concentrations (0, 2, 4, and 6% [wt/vol]) at 20°C. (A) Dominic. (B) ATCC 19698.

Article Snippet: Thus, heat treatment in this buffer (at 62 or 71°C) resulted in D values for both strains that were lower than the D values for cells not exposed to heat. table ft1 table-wrap mode="anchored" t5 TABLE 2 caption a7 Temp (°C) Heating time (s) Log 10 cell no. (mean ± SD) after heat treatment of strain: D value (days) for strain: ATCC 19698 a Dominic b ATCC 19698 Dominic 62 0 6.26 ± 0.07 4.60 ± 0.05 13.2 12.3 240 4.87 ± 0.21 2.48 ± 0.20 3.1 4.3 480 4.26 ± 0.04 0.17 ± 0.23 2.4 NA b 720 3.86 ± 0.09 0 1.3 NA 960 2.27 ± 1.01 0 NA NA 71 0 6.65 ± 0.02 4.67 ± 0.13 16.3 17.4 20 6.03 ± 0.16 3.94 ± 0.04 5.9 4.7 40 5.11 ± 0.12 2.49 ± 0.26 2.7 1.4 60 3.83 ± 0.49 0 0.8 NA Open in a separate window a The D 62°C and D 71°C were 267.4 and 21.3 s, respectively. b The D 62°C and D 71°C were 108.4 and 13.5 s, respectively. c NA, D values were not available, since the number of M. avium subsp. paratuberculosis cells was low after heat treatment and the cells were completely inactivated at the first sampling time.

Techniques:

D values for M. avium subsp. paratuberculosis strains tested at pH 4, 5, and 6 at 20°C

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: D values for M. avium subsp. paratuberculosis strains tested at pH 4, 5, and 6 at 20°C

Article Snippet: Thus, heat treatment in this buffer (at 62 or 71°C) resulted in D values for both strains that were lower than the D values for cells not exposed to heat. table ft1 table-wrap mode="anchored" t5 TABLE 2 caption a7 Temp (°C) Heating time (s) Log 10 cell no. (mean ± SD) after heat treatment of strain: D value (days) for strain: ATCC 19698 a Dominic b ATCC 19698 Dominic 62 0 6.26 ± 0.07 4.60 ± 0.05 13.2 12.3 240 4.87 ± 0.21 2.48 ± 0.20 3.1 4.3 480 4.26 ± 0.04 0.17 ± 0.23 2.4 NA b 720 3.86 ± 0.09 0 1.3 NA 960 2.27 ± 1.01 0 NA NA 71 0 6.65 ± 0.02 4.67 ± 0.13 16.3 17.4 20 6.03 ± 0.16 3.94 ± 0.04 5.9 4.7 40 5.11 ± 0.12 2.49 ± 0.26 2.7 1.4 60 3.83 ± 0.49 0 0.8 NA Open in a separate window a The D 62°C and D 71°C were 267.4 and 21.3 s, respectively. b The D 62°C and D 71°C were 108.4 and 13.5 s, respectively. c NA, D values were not available, since the number of M. avium subsp. paratuberculosis cells was low after heat treatment and the cells were completely inactivated at the first sampling time.

Techniques:

D values for heat-treated M. avium subsp. paratuberculosis strains at pH 5, 2% (vol/vol) NaCl, and 20°C

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: D values for heat-treated M. avium subsp. paratuberculosis strains at pH 5, 2% (vol/vol) NaCl, and 20°C

Article Snippet: Thus, heat treatment in this buffer (at 62 or 71°C) resulted in D values for both strains that were lower than the D values for cells not exposed to heat. table ft1 table-wrap mode="anchored" t5 TABLE 2 caption a7 Temp (°C) Heating time (s) Log 10 cell no. (mean ± SD) after heat treatment of strain: D value (days) for strain: ATCC 19698 a Dominic b ATCC 19698 Dominic 62 0 6.26 ± 0.07 4.60 ± 0.05 13.2 12.3 240 4.87 ± 0.21 2.48 ± 0.20 3.1 4.3 480 4.26 ± 0.04 0.17 ± 0.23 2.4 NA b 720 3.86 ± 0.09 0 1.3 NA 960 2.27 ± 1.01 0 NA NA 71 0 6.65 ± 0.02 4.67 ± 0.13 16.3 17.4 20 6.03 ± 0.16 3.94 ± 0.04 5.9 4.7 40 5.11 ± 0.12 2.49 ± 0.26 2.7 1.4 60 3.83 ± 0.49 0 0.8 NA Open in a separate window a The D 62°C and D 71°C were 267.4 and 21.3 s, respectively. b The D 62°C and D 71°C were 108.4 and 13.5 s, respectively. c NA, D values were not available, since the number of M. avium subsp. paratuberculosis cells was low after heat treatment and the cells were completely inactivated at the first sampling time.

Techniques:

Inactivation curves for nonheated and heat-treated (at 62°C for 240 s) M. avium subsp. paratuberculosis strain ATCC 19698 in the acetate buffer (pH 5, 2% [wt/vol] NaCl) at 20°C.

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: Inactivation curves for nonheated and heat-treated (at 62°C for 240 s) M. avium subsp. paratuberculosis strain ATCC 19698 in the acetate buffer (pH 5, 2% [wt/vol] NaCl) at 20°C.

Article Snippet: Thus, heat treatment in this buffer (at 62 or 71°C) resulted in D values for both strains that were lower than the D values for cells not exposed to heat. table ft1 table-wrap mode="anchored" t5 TABLE 2 caption a7 Temp (°C) Heating time (s) Log 10 cell no. (mean ± SD) after heat treatment of strain: D value (days) for strain: ATCC 19698 a Dominic b ATCC 19698 Dominic 62 0 6.26 ± 0.07 4.60 ± 0.05 13.2 12.3 240 4.87 ± 0.21 2.48 ± 0.20 3.1 4.3 480 4.26 ± 0.04 0.17 ± 0.23 2.4 NA b 720 3.86 ± 0.09 0 1.3 NA 960 2.27 ± 1.01 0 NA NA 71 0 6.65 ± 0.02 4.67 ± 0.13 16.3 17.4 20 6.03 ± 0.16 3.94 ± 0.04 5.9 4.7 40 5.11 ± 0.12 2.49 ± 0.26 2.7 1.4 60 3.83 ± 0.49 0 0.8 NA Open in a separate window a The D 62°C and D 71°C were 267.4 and 21.3 s, respectively. b The D 62°C and D 71°C were 108.4 and 13.5 s, respectively. c NA, D values were not available, since the number of M. avium subsp. paratuberculosis cells was low after heat treatment and the cells were completely inactivated at the first sampling time.

Techniques:

Inactivation curves for nonheated and heat-treated (at 62°C for 240 s) M. avium subsp. paratuberculosis strain ATCC 19698 in the soft white cheese at 4°C.

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: Inactivation curves for nonheated and heat-treated (at 62°C for 240 s) M. avium subsp. paratuberculosis strain ATCC 19698 in the soft white cheese at 4°C.

Article Snippet: Thus, heat treatment in this buffer (at 62 or 71°C) resulted in D values for both strains that were lower than the D values for cells not exposed to heat. table ft1 table-wrap mode="anchored" t5 TABLE 2 caption a7 Temp (°C) Heating time (s) Log 10 cell no. (mean ± SD) after heat treatment of strain: D value (days) for strain: ATCC 19698 a Dominic b ATCC 19698 Dominic 62 0 6.26 ± 0.07 4.60 ± 0.05 13.2 12.3 240 4.87 ± 0.21 2.48 ± 0.20 3.1 4.3 480 4.26 ± 0.04 0.17 ± 0.23 2.4 NA b 720 3.86 ± 0.09 0 1.3 NA 960 2.27 ± 1.01 0 NA NA 71 0 6.65 ± 0.02 4.67 ± 0.13 16.3 17.4 20 6.03 ± 0.16 3.94 ± 0.04 5.9 4.7 40 5.11 ± 0.12 2.49 ± 0.26 2.7 1.4 60 3.83 ± 0.49 0 0.8 NA Open in a separate window a The D 62°C and D 71°C were 267.4 and 21.3 s, respectively. b The D 62°C and D 71°C were 108.4 and 13.5 s, respectively. c NA, D values were not available, since the number of M. avium subsp. paratuberculosis cells was low after heat treatment and the cells were completely inactivated at the first sampling time.

Techniques:

Inactivation curves for M. avium subsp. paratuberculosis in acetate buffer (50 mM, pH 4) with various salt concentrations (0, 2, 4, and 6% [wt/vol]) at 20°C. (A) Dominic. (B) ATCC 19698.

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: Inactivation curves for M. avium subsp. paratuberculosis in acetate buffer (50 mM, pH 4) with various salt concentrations (0, 2, 4, and 6% [wt/vol]) at 20°C. (A) Dominic. (B) ATCC 19698.

Article Snippet: Two M. avium subsp. paratuberculosis strains (ATCC 19698 and Dominic) were tested.

Techniques:

D values for M. avium subsp. paratuberculosis strains tested at pH 4, 5, and 6 at 20°C

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: D values for M. avium subsp. paratuberculosis strains tested at pH 4, 5, and 6 at 20°C

Article Snippet: Two M. avium subsp. paratuberculosis strains (ATCC 19698 and Dominic) were tested.

Techniques:

D values for heat-treated M. avium subsp. paratuberculosis strains at pH 5, 2% (vol/vol) NaCl, and 20°C

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: D values for heat-treated M. avium subsp. paratuberculosis strains at pH 5, 2% (vol/vol) NaCl, and 20°C

Article Snippet: Two M. avium subsp. paratuberculosis strains (ATCC 19698 and Dominic) were tested.

Techniques:

Inactivation curves for nonheated and heat-treated (at 62°C for 240 s) M. avium subsp. paratuberculosis strain ATCC 19698 in the acetate buffer (pH 5, 2% [wt/vol] NaCl) at 20°C.

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: Inactivation curves for nonheated and heat-treated (at 62°C for 240 s) M. avium subsp. paratuberculosis strain ATCC 19698 in the acetate buffer (pH 5, 2% [wt/vol] NaCl) at 20°C.

Article Snippet: Two M. avium subsp. paratuberculosis strains (ATCC 19698 and Dominic) were tested.

Techniques:

Inactivation curves for nonheated and heat-treated (at 62°C for 240 s) M. avium subsp. paratuberculosis strain ATCC 19698 in the soft white cheese at 4°C.

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: Inactivation curves for nonheated and heat-treated (at 62°C for 240 s) M. avium subsp. paratuberculosis strain ATCC 19698 in the soft white cheese at 4°C.

Article Snippet: Two M. avium subsp. paratuberculosis strains (ATCC 19698 and Dominic) were tested.

Techniques: