Journal:

Article Title: Novel Non- mecA -Containing Staphylococcal Chromosomal Cassette Composite Island Containing pbp4 and tagF Genes in a Commensal Staphylococcal Species: a Possible Reservoir for Antibiotic Resistance Islands in Staphylococcus aureus

doi: 10.1128/AAC.48.5.1823-1836.2004

Figure Lengend Snippet: Map depicting the regions of high nucleotide sequence similarity between the left portion of SCCpbp4 (L-C region), including both ccr genes, and the left extremities of SCCmec elements and non-mec-containing SCC elements, based on the nucleotide sequences deposited in the DDBJ/EMBL/GenBank database under accession no. AY271717 (Dallas CA-MRSA strain 2314, SCCmec type IV), AB096217 (strain MR108, SCCmec type IVc), AE016744 (S. epidermidis ATCC 12228, SCCpbp4), D86934 (strain N315, SCCmec type II), AB063172 (strain CA05, SCCmec type IVa), AP004822 (strain MW2, SCCmec type IVa), AB063173 (strain 8/6-3P, SCCmec type IVb), AB063171 (S. hominis ATCC 27844, SCC12263), AB033763 (NCTC 10442, SCCmec type I), and AB037671 (S. aureus strain 82/2082, SCCmec type III). Conserved ORFs of >99 bp are indicated by solid rectangles beneath the maps of the nucleotide sequences. Arrows above the rectangles for the map of SCCpbp4 indicate the direction of transcription. Identical colors for sequences from different elements indicate regions of >90% nucleotide sequence homology. Asterisk indicates a 28-bp sequence identity with SE0039 from SCCpbp4. Vertical arrowhead indicates the junction between the left SCC element and the chromosome.

Article Snippet: 6.5-kb element termed IE25923, present to the left of the type IVc SCC mec ( 11 ). fig ft0 fig mode=article f1 fig/graphic|fig/alternatives/graphic mode="anchored" m1 Open in a separate window FIG. 2. caption a7 Map depicting the regions of high nucleotide sequence similarity between the left portion of SCC pbp4 (L-C region), including both ccr genes, and the left extremities of SCC mec elements and non- mec -containing SCC elements, based on the nucleotide sequences deposited in the DDBJ/EMBL/GenBank database under accession no. {"type":"entrez-nucleotide","attrs":{"text":"AY271717","term_id":"34577204"}} AY271717 (Dallas CA-MRSA strain 2314, SCC mec type IV), {"type":"entrez-nucleotide","attrs":{"text":"AB096217","term_id":"29539351"}} AB096217 (strain MR108, SCC mec type IVc), {"type":"entrez-nucleotide","attrs":{"text":"AE016744","term_id":"27316888"}} AE016744 ( S. epidermidis ATCC 12228, SCC pbp4 ), {"type":"entrez-nucleotide","attrs":{"text":"D86934","term_id":"13785452"}} D86934 (strain N315, SCC mec type II), {"type":"entrez-nucleotide","attrs":{"text":"AB063172","term_id":"19352029"}} AB063172 (strain CA05, SCC mec type IVa), AP004822 (strain MW2, SCC mec type IVa), {"type":"entrez-nucleotide","attrs":{"text":"AB063173","term_id":"17025993"}} AB063173 (strain 8/6-3P, SCC mec type IVb), {"type":"entrez-nucleotide","attrs":{"text":"AB063171","term_id":"18148881"}} AB063171 ( S. hominis ATCC 27844, SCC 12263 ), {"type":"entrez-nucleotide","attrs":{"text":"AB033763","term_id":"7592605"}} AB033763 (NCTC 10442, SCC mec type I), and {"type":"entrez-nucleotide","attrs":{"text":"AB037671","term_id":"14020964"}} AB037671 ( S. aureus strain 82/2082, SCC mec type III).

Techniques: Sequencing

Journal: Foods

Article Title: Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

doi: 10.3390/foods9101459

Figure Lengend Snippet: Haloferax mediterranei DSM1411 Cell Dry Mass (CDM) and PHBV production (panel A ) and yield (panel B ) in different fermentation conditions. R-NF was supplemented with 1% ( v / v ) SL-6 and 10% ( w / v ) NaCl. Inoculum was made with 10 (I10) or 20% v / v (I20) active cultures of Haloferax mediterranei DSM1411 grown (24 h at 37 °C) in HM372 (I10-I20 372 ) or HM97 (I10-I20 97 ) media. Fermentation was carried out at 37 °C for all the thesis, with the exception of I20 372 45, incubated at 45 °C. 10% w / v NaCl (final concentration 20%) or 5 g/L YE were added to the substrate inoculated with 20% of active culture in HM372 (I20 372 NaCl and I20 372 YE). In all cases, fermentation lasted 120 h. Error bars represent the standard deviation of three replicates. a–d Values in the same panel and data series, with different superscript letters, differ significantly ( p < 0.05).

Article Snippet: Haloferax mediterranei DSM1411 was purchased from Deutsche Sammlung von Mikroorganismen und Zellkulturen culture collection (DSMZ, Braunschweig, Germany) [ , ].

Techniques: Incubation, Concentration Assay, Standard Deviation

Journal: Foods

Article Title: Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

doi: 10.3390/foods9101459

Figure Lengend Snippet: Haloferax mediterranei Cell Dry Mass (CDM) and PHBV production in R-NF supplemented with 1% ( v / v ) SL-6 and 10% ( w / v ) NaCl. Inoculum was made with 20% v / v active culture of Hfx. mediterranei DSM1411 grown (24 h at 37 °C) in HM372. Fermentation was carried out at 37 °C for 144 h. Error bars represent the standard deviation of three replicates. a–c Values in the same data series, with different superscript letters, differ significantly ( p < 0.05).

Article Snippet: Haloferax mediterranei DSM1411 was purchased from Deutsche Sammlung von Mikroorganismen und Zellkulturen culture collection (DSMZ, Braunschweig, Germany) [ , ].

Techniques: Standard Deviation

Journal: Foods

Article Title: Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

doi: 10.3390/foods9101459

Figure Lengend Snippet: DSC thermograms (−20–200 °C, panel A ; −20–20 °C, panel B ) obtained from the second heating of the PHBV purified from R-NF fermented with Haloferax mediterranei DSM1411 (EXP) and the commercial reference ENMAT™ Y1000P (ENMAT).

Article Snippet: Haloferax mediterranei DSM1411 was purchased from Deutsche Sammlung von Mikroorganismen und Zellkulturen culture collection (DSMZ, Braunschweig, Germany) [ , ].

Techniques: Purification

Journal: Foods

Article Title: Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

doi: 10.3390/foods9101459

Figure Lengend Snippet: Thermal properties of the PHBV purified from R-NF fermented with Hfx. mediterranei DSM1411 (EXP) and the commercial reference ENMAT™ Y1000P, as obtained by the differential scanning calorimetry (DSC) analysis. T g , glass transition temperature; T c , crystallization temperature; T m , melting temperature; ΔH m and ΔH m , melting and crystallization enthalpies; X crystallinity degree.

Article Snippet: Haloferax mediterranei DSM1411 was purchased from Deutsche Sammlung von Mikroorganismen und Zellkulturen culture collection (DSMZ, Braunschweig, Germany) [ , ].

Techniques: Purification, Differential Scanning Calorimetry, Crystallization Assay

Journal: Foods

Article Title: Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

doi: 10.3390/foods9101459

Figure Lengend Snippet: Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectra of the PHBV purified from R-NF fermented with Haloferax mediterranei DSM1411 (panel A ) and of the commercial reference ENMAT™ Y1000P ( B ).

Article Snippet: Haloferax mediterranei DSM1411 was purchased from Deutsche Sammlung von Mikroorganismen und Zellkulturen culture collection (DSMZ, Braunschweig, Germany) [ , ].

Techniques: Fourier Transform Infrared Spectroscopy, Purification

Journal: Foods

Article Title: Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

doi: 10.3390/foods9101459

Figure Lengend Snippet: Absorption peaks of the PHBV purified from R-NF fermented with Hfx. mediterranei DSM1411.

Article Snippet: Haloferax mediterranei DSM1411 was purchased from Deutsche Sammlung von Mikroorganismen und Zellkulturen culture collection (DSMZ, Braunschweig, Germany) [ , ].

Techniques: Purification, Functional Assay

Journal: Foods

Article Title: Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

doi: 10.3390/foods9101459

Figure Lengend Snippet: Atomic percentages, based on the spectral analysis, of the surface of PHBV film purified from R-NF fermented with Hfx. mediterranei DSM1411 (EXP) and of the commercial reference ENMAT™ Y1000P.

Article Snippet: Haloferax mediterranei DSM1411 was purchased from Deutsche Sammlung von Mikroorganismen und Zellkulturen culture collection (DSMZ, Braunschweig, Germany) [ , ].

Techniques: Purification

Journal: Foods

Article Title: Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

doi: 10.3390/foods9101459

Figure Lengend Snippet: Spectral components and relative abundance (%) of the surface of PHBV film purified from R-NF fermented with Hfx. mediterranei DSM1411 (EXP) and of the commercial reference ENMAT™ Y1000P, as obtained by XPS analysis.

Article Snippet: Haloferax mediterranei DSM1411 was purchased from Deutsche Sammlung von Mikroorganismen und Zellkulturen culture collection (DSMZ, Braunschweig, Germany) [ , ].

Techniques: Purification

Journal: Biotechnology for Biofuels

Article Title: Metabolic pathway engineering for production of 1,2-propanediol and 1-propanol by Corynebacterium glutamicum

doi: 10.1186/s13068-015-0269-0

Figure Lengend Snippet: Strains and plasmids used in this study

Article Snippet: The plasmid construction was carried out with PCR fragments (KOD, Novagen, Darmstadt, Germany) generated with genomic DNA of C. glutamicum WT, E. coli DH5α (DNA preparation described by [ ]), or K. oxytoca DSM4798 (DSMZ, Braunschweig, Germany) as template DNA.

Techniques: Plasmid Preparation, Gene Expression, Construct, Derivative Assay, Over Expression, Binding Assay