scholarly journals Physiological engineering of Pseudomonas aurantiaca antimicrobial activity: effects of sodium chloride treatment

2012 ◽  
Vol 3 (2) ◽  
pp. 26
Author(s):  
Linda Rozenfelde ◽  
Galina Khroustalyova ◽  
Marina Mandryk ◽  
Emily Kolomiets ◽  
Alexander Rapoport
Keyword(s):  
Antimicrobial Activity ◽  
Sodium Chloride ◽  
Chloride Treatment ◽  
Pseudomonas Aurantiaca

Induction of stress proteins by sodium chloride treatment in Bacillus subtilis

1988 ◽  
Vol 150 (6) ◽  
pp. 564-566 ◽  
Author(s):  
Michael Hecker ◽  
Christine Heim ◽  
Uwe V�lker ◽  
Lothar W�lfel
Keyword(s):  
Bacillus Subtilis ◽  
Sodium Chloride ◽  
Stress Proteins ◽  
Chloride Treatment

scholarly journals Plant Response to Saline Substrates VII. Growth and Ion Uptake Throughout Plant Development in Two Varieties of Hordeum Vulgare

1965 ◽  
Vol 18 (4) ◽  
pp. 763 ◽  
Author(s):  
H Greenway
Keyword(s):  
Sodium Chloride ◽  
Hordeum Vulgare ◽  
Plant Development ◽  
Plant Response ◽  
Ion Uptake ◽  
Main Experiment ◽  
Grain Formation ◽  
Chloride Treatment

In the main experiment, sodium chloride treatment was imposed on two varieties of H. vulgare during early tillering and continued until grain formation.

scholarly journals Plant Response to Saline Substrates II. Chloride, Sodium, and Potassium Uptake and Translocation in Young Plants of Hordeum Vulgare During and After a Short Sodium Chloride Treatment

1962 ◽  
Vol 15 (1) ◽  
pp. 39 ◽  
Author(s):  
H Greenway
Keyword(s):  
Sodium Chloride ◽  
Hordeum Vulgare ◽  
Salinity Stress ◽  
Chloride Concentration ◽  
Plant Response ◽  
Potassium Uptake ◽  
Sodium Chloride Concentration ◽  
Subsequent Response ◽  
Chloride Treatment ◽  
Sodium And Potassium

Young barley plants, Hordeum vulgare cv. Chevron, were subjected to a sodium chloride concentration of 100 m-equiv/l. In a "continued" treatment, the salinity stress was maintained for 15 days. In a "removed" treatment, sodium chloride was removed from the substrate after 5 days, and the subsequent response was studied over a period of 10 days.

Analysis of the antimicrobial activity of Lactobacillus plantarum YM-4-3: implications of suitable conditions for extending the shelf life of fermented soybean products

2019 ◽  
Vol 10 (9) ◽  
pp. 5282-5289 ◽  
Author(s):  
Chen-Jian Liu ◽  
Ming-Yue Luo ◽  
Qiang-Kun Li ◽  
Gang Deng ◽  
Xiao-Ran Li ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Sodium Chloride ◽  
Shelf Life ◽  
Lactobacillus Plantarum ◽  
Combination Treatment ◽  
Low Concentration ◽  
Fermented Soybean

The shelf life of fermented soybean products is extended following combination treatment with Lactobacillus plantarum and low concentration sodium chloride.

Bromism: The Sodium Chloride Treatment

BMJ ◽  
1926 ◽  
Vol 1 (3405) ◽  
pp. 636-636
Author(s):  
R. W. Nichol
Keyword(s):  
Sodium Chloride ◽  
Chloride Treatment

Combined Effects of Mustard Flour, Acetic Acid, and Salt against Esherichia coli O157:H7 Stored at 5 and 22° C

2002 ◽  
Vol 65 (10) ◽  
pp. 1632-1636 ◽  
Author(s):  
MIN-SUK RHEE ◽  
RICHARD H. DOUGHERTY ◽  
DONG-HYUN KANG
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Acetic Acid ◽  
Sodium Chloride ◽  
Detection Limit ◽  
Additive Effect ◽  
Escherichia Coli O157 ◽  
Combined Effects ◽  
E Coli ◽  
Esherichia Coli

The combined effects of acetic acid and mustard flour were investigated to ascertain their impact on Escherichia coli O157:H7 stored at 5 and 22°C. Samples were prepared with various concentrations of acetic acid (0, 0.25, 0.5, 0.75, and 1% [vol/vol]) combined with 10% (wt/vol) Baltimore or Coleman mustard flour and 2% (fixed; wt/vol) sodium chloride. An acid-adapted mixture of three E. coli O157:H7 strains (106 to 107 CFU/ml) was inoculated into prepared mustard samples that were stored at 5 and 22°C, and samples were assayed periodically for the survival of E. coli O157:H7. The numbers of E. coli O157:H7 were reduced much more rapidly at 22°C than at 5°C. E. coli O157:H7 was rapidly reduced to below the detection limit (<0.3 log10 CFU/ml) after 1 day at 22°C, whereas it survived for up to 5 days at 5°C. There was no synergistic or additive effect with regard to the killing of E. coli O157:H7 with the addition of small amounts of acetic acid to the mustard flour. When stored at 5°C, mustard in combination with 0.25 (M-0.25), 0.5 (M-0.5), and 0.75% (M-0.75) acetic acid exerted less antimicrobial activity than the control (M-0). The order of lethality at 5°C was generally M-0.25 = M-0.5 < M-0.75 = M-0 < M-1. The addition of small amounts of acetic acid (<0.75%) to mustard retards the reduction of E. coli O157:H7. Statistical reduction in populations of E. coli O157:H7 (P < 0.05) was enhanced relative to that of the control (mustard alone) only with the addition of 1% acetic acid. This information may help mustard manufacturers to understand the antimicrobial activity associated with use of mustard flour in combination with acetic acid.

Effect of 0.25 N sodium chloride treatment on DNA denaturation in situ in thymus lymphocytes

1976 ◽  
Vol 100 (2) ◽  
pp. 393-396 ◽  
Author(s):  
Z. Darżynkiewicz ◽  
F. Traganos ◽  
T. Sharpless ◽  
M.R. Melamed
Keyword(s):  
Sodium Chloride ◽  
Dna Denaturation ◽  
Chloride Treatment

Responces of Typha domingensis to salinity and high levels of maganese in the rooting medium

1981 ◽  
Vol 32 (6) ◽  
pp. 907 ◽  
Author(s):  
PJ Hocking
Keyword(s):  
Sodium Chloride ◽  
Manganese Sulfate ◽  
Plant Parts ◽  
Nitrogen Levels ◽  
Sulfate Solutions ◽  
Rooting Medium ◽  
Calcium Magnesium ◽  
High Concentrations ◽  
Chloride Treatment ◽  
Saline Solutions

The response of T. domingensis, a large emergent macrophyte, to salinity and manganese was studied under glasshouse conditions. Plants were grown in saline solutions ranging in concentration from 0.5 to 100 mM NaCI. and in manganese sulfate solutions ranging in concentration from 0.01 to 10 mM. Growth was reduced slightly at 50 mM NaCl and severely at 100 mM NaC1, suggesting that T. domingensis is moderately salt tolerant. Plant parts had highest chloride levels at 25 mM NaCl and highest sodium levels at 100 mM NaCl. The highest sodium chloride treatment reduced the level of potassium in the rhizomes, but not in roots or leaves. Sodium chloride had no effect on the concentration of nitrate in organs, but total nitrogen levels in roots and rhizomes increased at 100 mM NaCI. Sodium was considered to be more toxic than chloride. Growth in manganese solutions was unaffected except at the highest concentration used. Manganese accumulated quickly in leaves to levels which would be toxic to livestock; leaves retaining over 70% of the total manganese in the plant. Manganese applied at high concentrations substantially reduced the levels of calcium, magnesium and phosphorus in the leaves. In a field experiment, there were seasonal changes in the levels of selected elements in the leaves of T. domingensis. During leaf senescence. concentrations of sodium, manganese and calcium increased by 20-80%, but levels of phosphorus, nitrogen, potassium and maganesium fell by 65-84%. The results are discussed in relation to the use of T. domingensis in Hastewater reclamation.

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