Abstract In food industry such as the production of cheese‚ bacteria takes a significant role on the wide variety of cheese. Lactic acid bacteria(LAB)‚ a bacteria that can be found in the production of cheese‚ its stress gene was investigated in the experiment by using various biochemical and genetic techniques to identify and extract. The characterisation of the strain illustrates how identification of strains differ using different methods‚ such as gram stain and 16s rRNA screening. After
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Fermented food‚ enjoyed across the globe‚ conveys health benefits through lactic acid fermentation. The fermentation process can transform the flavor of food from the plain and mundane to a mouth-puckering sourness enlivened by colonies of beneficial bacteria and enhanced micronutrients. While fermented food like yogurt‚ sauerkraut and kefir are well-known many other lesser-known foods also benefit from the lactic acid fermentation process. Indeed‚ virtually every food with a complex or simple sugar content
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The Role of Agarase in Agar-Degrading Bacteria Abstract Agar-Degrading (agarolytic) Bacteria is physiological class of bacteria capable of utilising agar as a sole carbon source. This ability is made available by the use of agarases - enzymes which break down agarose into oligosaccharides. This physiological class branches through genii‚ regardless of Gram Stain status or morphology. Through a review of scientific literature we can find identification methods‚ optimum conditions and the
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LAB Report #3 Introduction: In this lab we have focus on Isolation of bacteria from environment. Microorganisms are found throughout the environment: in the air and water; on the surface of any object such as clothes‚ walls‚ furniture; in soil and dust; and on and in our own bodies (skin and mucous membranes). In order to demonstrate the ubiquity and diversity of microbes in the environment‚ samples from immediate areas of the environment and/or from your body will be obtained and cultured
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1-2:15 Type O Blood “It is a well-known fact that most of our body is made up of water‚ and this water is what makes up the volume of our blood” (Buzzle.com). Blood is an extremely complex‚ living tissue in our bodies that contains many cell types and proteins. We might think that blood is blood and it’s all the same‚ but that is not the case. There are distinct differences that are visible in blood under a microscope. During the early 20th century these differences in blood were classified
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Background Chiquita Brands International is one of the world’s largest banana producers that were founded in 1899. Founded as United Fruit Company‚ Chiquita has grown to be one of the top three companies in the banana business with a combined control of 60% market share. Chiquita had annual revenues of $4.7 billion and operating plants worldwide with its main business coming out of Colombia. In this case study‚ it tells the story of the Chiquita business and how they faced many problems in the past
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Toxicology Lab 1. In this investigation‚ a wide range of concentrations of Sodium Chloride (NaCl) solution were created and the effects that they had on radish seeds were tested. This ultimately created a doseresponse experiment in which it was detectable whether or not radish seeds were a reliable bioassay for the toxicity of NaCl. The goal of this experiment was to determine a correlation between toxicity and seed germination/radicle
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------------------------------------------------- Abstract: Blood Collection Monitor is helpful for accurate blood collection; it’s a compact instrument to provide smooth and gentle rocking of homogenous mixing with anti coagulant ; i.e. without clot formation of blood cells during collection of blood from a donor. BLOOD COLLECTION PROCESS IS HAPPENING IN DIFFERENT ENVIRONMENTS. THE CHALLENGE TO PHLEBOTOMIST (One who draws blood for analysis or transfusion) IS TO MAKE EACH BLOOD COLLECTION PROCESS COMFORTABLE AND SAFE
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Blood borne Pathogens Guidelines for Healthcare Workers-Protecting Yourself with Standard Precautions Protect Yourself from Blood borne Pathogens As a healthcare worker‚ you may be exposed to germs that come from blood and other body fluids. Such germs‚ called blood borne pathogens‚ can make you very sick. By following your facility’s guidelines and using standard precautions‚ you can protect yourself from blood borne pathogens. Read to learn more. What Are Standard Precautions? Standard
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I never know what the future brings But I know you are here with me now We will make it through And I hope you are the one I share my life with I don’t want to run away but I can’t take it‚ I don’t understand If I am not made for you then why does my heart tell me that I am? Is there any way that I can stay in your arms? If I don’t need you then why am I crying on my bed? If I don’t need you then why does your name resound in my head? If you’re not for me then why does this distance
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