common bacterial strains named staphylococcus aureus Search Results


fungal strains  (Zymo Research)
96
Zymo Research fungal strains
Fungal Strains, supplied by Zymo Research, 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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strain h  (ATCC)
96
ATCC strain h
Strain H, 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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bacterial community  (ATCC)
94
ATCC bacterial community
Bacterial Community, 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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common foodborne bacterial strains  (ATCC)
99
ATCC common foodborne bacterial strains
Common Foodborne Bacterial Strains, supplied by ATCC, used in various techniques. Bioz Stars score: 99/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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enteric bacteria enterobacter cloacae strain jd630i  (ATCC)
97
ATCC enteric bacteria enterobacter cloacae strain jd630i
Enteric Bacteria Enterobacter Cloacae Strain Jd630i, 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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tract m pneumoniae type 1 strain  (ATCC)
96
ATCC tract m pneumoniae type 1 strain
Tract M Pneumoniae Type 1 Strain, 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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escherichia coli atcc baa 1427  (ATCC)
93
ATCC escherichia coli atcc baa 1427
Figure 2. Spectrophotometric growth assay of bacteria isolated from marinated and dried biltong beef (C. divergens GO R1B; C. gallinarum NB R1C; C. gallinarum NB R2A; L. sakei GO R2D) compared to known mesophilic bacteria (E. faecium 201224-016; E. coli BAA ATCC 1427) at incubation temperatures (A) 5 ◦C and (B) 30 ◦C. Absorbance (at 590 nm) of each culture was measured every hour at 30 ◦C and every 24 h at 5 ◦C.
Escherichia Coli Atcc Baa 1427, supplied by ATCC, used in various techniques. Bioz Stars score: 93/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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atcc vr 539 1000 480  (ATCC)
94
ATCC atcc vr 539 1000 480
Figure 2. Spectrophotometric growth assay of bacteria isolated from marinated and dried biltong beef (C. divergens GO R1B; C. gallinarum NB R1C; C. gallinarum NB R2A; L. sakei GO R2D) compared to known mesophilic bacteria (E. faecium 201224-016; E. coli BAA ATCC 1427) at incubation temperatures (A) 5 ◦C and (B) 30 ◦C. Absorbance (at 590 nm) of each culture was measured every hour at 30 ◦C and every 24 h at 5 ◦C.
Atcc Vr 539 1000 480, 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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strain 33342  (ATCC)
91
ATCC strain 33342
Figure 2. Spectrophotometric growth assay of bacteria isolated from marinated and dried biltong beef (C. divergens GO R1B; C. gallinarum NB R1C; C. gallinarum NB R2A; L. sakei GO R2D) compared to known mesophilic bacteria (E. faecium 201224-016; E. coli BAA ATCC 1427) at incubation temperatures (A) 5 ◦C and (B) 30 ◦C. Absorbance (at 590 nm) of each culture was measured every hour at 30 ◦C and every 24 h at 5 ◦C.
Strain 33342, supplied by ATCC, used in various techniques. Bioz Stars score: 91/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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virus strains encephalomyocarditis virus emcv atcc  (ATCC)
93
ATCC virus strains encephalomyocarditis virus emcv atcc
Figure 2. Spectrophotometric growth assay of bacteria isolated from marinated and dried biltong beef (C. divergens GO R1B; C. gallinarum NB R1C; C. gallinarum NB R2A; L. sakei GO R2D) compared to known mesophilic bacteria (E. faecium 201224-016; E. coli BAA ATCC 1427) at incubation temperatures (A) 5 ◦C and (B) 30 ◦C. Absorbance (at 590 nm) of each culture was measured every hour at 30 ◦C and every 24 h at 5 ◦C.
Virus Strains Encephalomyocarditis Virus Emcv Atcc, supplied by ATCC, used in various techniques. Bioz Stars score: 93/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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pathogenic yeast minimum inhibitory concentration  (ATCC)
99
ATCC pathogenic yeast minimum inhibitory concentration
Figure 2. Spectrophotometric growth assay of bacteria isolated from marinated and dried biltong beef (C. divergens GO R1B; C. gallinarum NB R1C; C. gallinarum NB R2A; L. sakei GO R2D) compared to known mesophilic bacteria (E. faecium 201224-016; E. coli BAA ATCC 1427) at incubation temperatures (A) 5 ◦C and (B) 30 ◦C. Absorbance (at 590 nm) of each culture was measured every hour at 30 ◦C and every 24 h at 5 ◦C.
Pathogenic Yeast Minimum Inhibitory Concentration, supplied by ATCC, used in various techniques. Bioz Stars score: 99/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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strain adenoid 71  (ATCC)
92
ATCC strain adenoid 71
Figure 2. Spectrophotometric growth assay of bacteria isolated from marinated and dried biltong beef (C. divergens GO R1B; C. gallinarum NB R1C; C. gallinarum NB R2A; L. sakei GO R2D) compared to known mesophilic bacteria (E. faecium 201224-016; E. coli BAA ATCC 1427) at incubation temperatures (A) 5 ◦C and (B) 30 ◦C. Absorbance (at 590 nm) of each culture was measured every hour at 30 ◦C and every 24 h at 5 ◦C.
Strain Adenoid 71, 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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Image Search Results


Figure 2. Spectrophotometric growth assay of bacteria isolated from marinated and dried biltong beef (C. divergens GO R1B; C. gallinarum NB R1C; C. gallinarum NB R2A; L. sakei GO R2D) compared to known mesophilic bacteria (E. faecium 201224-016; E. coli BAA ATCC 1427) at incubation temperatures (A) 5 ◦C and (B) 30 ◦C. Absorbance (at 590 nm) of each culture was measured every hour at 30 ◦C and every 24 h at 5 ◦C.

Journal: Foods (Basel, Switzerland)

Article Title: Microbial Profiling of Biltong Processing Using Culture-Dependent and Culture-Independent Microbiome Analysis.

doi: 10.3390/foods12040844

Figure Lengend Snippet: Figure 2. Spectrophotometric growth assay of bacteria isolated from marinated and dried biltong beef (C. divergens GO R1B; C. gallinarum NB R1C; C. gallinarum NB R2A; L. sakei GO R2D) compared to known mesophilic bacteria (E. faecium 201224-016; E. coli BAA ATCC 1427) at incubation temperatures (A) 5 ◦C and (B) 30 ◦C. Absorbance (at 590 nm) of each culture was measured every hour at 30 ◦C and every 24 h at 5 ◦C.

Article Snippet: A mock community made up equal proportions of Escherichia coli ATCC BAA 1427, Enterococcus faecium 201224-016, and Pediococcus acidilactici ATCC 8042 was used as a positive control for comparison.

Techniques: Growth Assay, Bacteria, Isolation, Incubation