Gram-negative bacilli: Corynebacterium pseudodiphtheriticum‚ Enterobacter aerogenes‚ Eschirichia coli‚ Flavobacter capsulatum‚ Helicobacter pylori‚ Klebsiella pneumonia‚ Klebsiella oxytoca‚ Proteus hauseri‚ Proteus mirabilis‚ Proteus vulgaris‚ Pseudomonas aeroginsoa‚ Alcaligenes faecalis‚ Rhizobium radiobacter‚ Salmonella typi‚ Serratia marcescnes‚ Shigella flexneri‚ or Yersina pseudo tuberculosis. Ten of the unknown bacteria were classified as Gram-positive bacilli: Bacillus cereus‚ Bacillus circulans
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In the decayed tomato samples assessed‚ fungi isolates were more prevalent than bacteria. However‚ there were wide variations in microbial population‚ with Mucor spp being predominant (28 isolates)‚ followed by A. niger (11 isolates) and Rhizopus stolonifer (Figure 1). These results corroborate previous studies of Ogunbanwo et al. (2014) and Fatima et al. (2015) who reported that fungi were more prevalent compared to bacteria. Amongst the three major markets investigated however‚ Sabo market had
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LOVELY PROFESSIONAL UNIVERSITY CAPSTONE PROJECT REPORT TOPIC- ANTIMICROBIAL ACTIVITY OF DIFFERENT TYPES OF HONEY. PROJECT GUIDE- SUBMITTED BY- DR. AKSHAY GARG MOHIT KUMAR DEPT. OF BIOTECHNOLOGY REG. NO.- 10800037 ROLL NO- RB1R07B02 B.TECH BIOTECH.(8th sem.)
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organism. This experiment deal with the evaluation of antimicrobial activity of two antiseptics which are 5 % iodine and 5% formaldehyde‚ against two organism Pseudomonas fluorescens (gram-negative) and Serratia marcescens (gram-negative). MATERIALS Chemical agent to be tested (5 % iodine and 5 % formaldehyde) Cultures of Pseudomonas fluorescens and Serratia marcescens. Sterile petri dishes Liquid nutrient agar Sterile filter paper disc PROCEDURE i. The bottom of a petri dish has
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Food and Chemical Toxicology 45 (2007) 1650–1661 www.elsevier.com/locate/foodchemtox A comparison of chemical‚ antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils‚ oleoresins and their constituents q Gurdip Singh b a‚* ‚ Sumitra Maurya a‚1 ‚ M.P. deLampasona b‚ Cesar A.N. Catalan b a Chemistry Department‚ DDU Gorakhpur University‚ Gorakhpur 273 009‚ India Instituto de Quimica Organica‚ Universidad Nacional de Tucuman‚ Ayacucho 471‚ S.M. de Tucuman
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i VENTILATOR ASSOCIATED PNEUMONIA: EDUCATION AND PREVENTION A RESEARCH PAPER SUBMITTED TO THE GRADUATE SCHOOL IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE MASTER OF SCIENCE BY MEGHAN CROCKETT BSN‚ RN‚ CMSRN DR. NAGIA ALI - ADVISOR BALL STATE UNIVERSITY MUNCIE‚ IN DECEMBER 2011 Table of Contents Table of Contents…………………………………………………………………….….....i Abstract.……………………………………….……………………………………...….iii Chapter I………………………………………………………………………...………....1 Introduction…………………………………………….…………………………
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Microbiology. Accessed November 20‚ 2014 http://aem.asm.org/content/61/2/610.full.pdf [3] Raja Noor Zaliha Add Rahman‚ Lee Poh Geok‚ Mahirian Basri‚ Abu Balar Saleh. “Physical factors affecting the production of organic solvent-tolerant protease by Pseudomonas” Bioresource Technology. 96(4):429-436. Accessed November 20‚ 2014. http://www.sciencedirect.com/science/article/pii/S0960852404002238
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http://www.ejchem.net ISSN: 0973-4945; CODEN ECJHAO E-Journal of Chemistry 2012‚ 9(2)‚ 980-987 Design‚ Synthesis and Docking Studies of a Novel Ciprofloxacin Analogue as an Antimicrobial AGENT S.JUBIE*‚ R. KALIRAJAN and PAVANKUMAR YADAV‚ Department of Pharmaceutical Chemistry J.S.S. College of Pharmacy‚ off campus - JSS University‚ Mysore jubiejawahar@gmail.com Received 31 July 2011; Accepted 4 October 2011 Abstract: The carboxylic acid group of ciprofloxacin was modified and amino mercapto triazole
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Systematic Identification of Bacillus subtilis and Serratia marcescens Through a Battery of Tests and Plates Introduction: The purpose of this experiment was to use a systematic battery of tube tests and plates designed to lead to identification of two unknown bacterial species‚ from the combination of all results. A sample of bacteria was used‚ labeled “Sample 4”‚ from which both species was to be obtained‚ one gram positive and one gram negative. Table 1 is a list of the possible bacteria to
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MICROBES AND FOOD – A ‘RELATIONSHIP’ Microbes and food have always had a love-hate relationship. Food producers have learned to harness their power -- and sometimes for good use. There is no doubt that organically grown fruits and vegetables are superior in flavor. Now‚ despite arguments to the contrary made by food manufacturers‚ they may well be more nutritious for a variety of reasons. There are always studies available to prove any point‚ especially one
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