scholarly journals Estimation of lactic acid bacterial cell number by DNA quantification

2018 ◽  
Vol 12 (2) ◽  
pp. 88-91 ◽  
Author(s):  
Masaki Ishii ◽  
Yasuhiko Matsumoto ◽  
Kazuhisa Sekimizu
Keyword(s):  
Lactic Acid ◽  
Bacterial Cell ◽  
Cell Number ◽  
Dna Quantification ◽  
Bacterial Cell Number

Antibacterial activity of the seminal plasma of Paracentrotus lividus

1994 ◽  
Vol 72 (7) ◽  
pp. 1211-1216 ◽  
Author(s):  
Loredana Stabili ◽  
Calogero Canicattì
Keyword(s):  
Antibacterial Activity ◽  
Seminal Plasma ◽  
Bacterial Growth ◽  
Bacterial Cell ◽  
Inhibitory Action ◽  
Paracentrotus Lividus ◽  
Cell Number ◽  
Morphological Examination ◽  
Bacterial Cell Number ◽  
Antibacterial Factor

Seminal plasma from Paracentrotus lividus exerted an inhibitory action on the growth of bacterial colonies. The antibacterial reaction took 30 min to reach full expression and depended on both the dose of seminal plasma and the bacterial cell number. Heating at 56 °C for 60 min did not lower the antibacterial power of the seminal plasma. Morphological examination of bacteria treated with seminal plasma revealed a conspicuous alteration of their surface and suggested a lytic mode of action for the antibacterial factor(s). Lysozyme could be involved in this process. In fact, inhibition of bacterial growth strongly decreased when this hydrolase was inactivated by heating at a basic pH.

scholarly journals Consideration of Influential Factors on Bioleaching of Gold Ore Using Iodide-Oxidizing Bacteria

Minerals ◽  
2019 ◽  
Vol 9 (5) ◽  
pp. 274 ◽  
Author(s):  
San Yee Khaing ◽  
Yuichi Sugai ◽  
Kyuro Sasaki ◽  
Myo Min Tun
Keyword(s):  
Potassium Iodide ◽  
Bacterial Cell ◽  
Cell Number ◽  
Culture Solution ◽  
Gold Dissolution ◽  
Marine Broth ◽  
Gold Leaching ◽  
Temperature Range ◽  
Gold Ore ◽  
Bacterial Cell Number

Iodide-oxidizing bacteria (IOB) oxidize iodide into iodine and triiodide which can be utilized for gold dissolution. IOB can be therefore useful for gold leaching. This study examined the impact of incubation conditions such as concentration of the nutrient and iodide, initial bacterial cell number, incubation temperature, and shaking condition on the performance of the gold dissolution through the experiments incubating IOB in the culture medium containing the marine broth, potassium iodide and gold ore. The minimum necessary concentration of marine broth and potassium iodide for the complete gold dissolution were determined to be 18.7 g/L and 10.9 g/L respectively. The initial bacterial cell number had no effect on gold dissolution when it was 1 × 104 cells/mL or higher. Gold leaching with IOB should be operated under a temperature range of 30–35 °C, which was the optimal temperature range for IOB. The bacterial growth rate under shaking conditions was three times faster than that under static conditions. Shaking incubation effectively shortened the contact time compared to the static incubation. According to the pH and redox potential of the culture solution, the stable gold complex in the culture solution of this study could be designated as gold (I) diiodide.

scholarly journals Efficacy Bacteriophage in Removal Pseudomonas aeruginosa from Infectious Surfaces

2021 ◽  
Author(s):  
Golnar Rahimzadeh ◽  
Mohammad Sadegh Rezai
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Nosocomial Infection ◽  
Nosocomial Infections ◽  
Bacterial Cell ◽  
Cell Number ◽  
Biocontrol Agents ◽  
Hospital Environment ◽  
Bacterial Cells ◽  
Bacterial Cell Number

Nosocomial infections can be transmitted by contaminated hospital surfaces with resistant pathogens. conventional sanitations are not efficiently contributing to removing resistant pathogens. Bacteriophages suggest as decontaminating agents, safe, their selective ability to kill specific bacteria. This work aimed to assess the efficiency of a phage in removing Pseudomonas aeruginosa from different hard surfaces. The decontamination ability of phages w was tested in vitro against Pseudomonas aeruginosa strain. Cystoviridae Phages with titer (2 × 1012 PFU/mL) can efficiently reduce viable bacterial cells on contaminated surfaces. The treated surfaces with alcohol 70% and phage showed an evident drop of bacterial cell number from 1 h to 24 h. These results suggest that bacteriophages are biocontrol agents removing nosocomial infection pathogens transmitted by contaminated surfaces in the hospital environment.

Development of a bioluminescent ATP assay to quantify mammalian and bacterial cell number from a mixed population

Biomaterials ◽  
2003 ◽  
Vol 24 (1) ◽  
pp. 27-34 ◽  
Author(s):  
Sarah J. Dexter ◽  
Miguel Cámara ◽  
Martyn Davies ◽  
Kevin M. Shakesheff
Keyword(s):  
Bacterial Cell ◽  
Cell Number ◽  
Mixed Population ◽  
Atp Assay ◽  
Bacterial Cell Number

THE EFFECT OF GROWTH HORMONE ON MAMMALIAN CELLS IN TISSUE CULTURE

1967 ◽  
Vol 39 (3) ◽  
pp. 321-328 ◽  
Author(s):  
R. D. MACA ◽  
J. F. FOLEY
Keyword(s):  
Growth Hormone ◽  
Protein Synthesis ◽  
Lactic Acid ◽  
Mammalian Cells ◽  
Human Fibroblasts ◽  
Glucose Consumption ◽  
Cell Number ◽  
Dermal Fibroblasts ◽  
L Cells ◽  
Acid Accumulation

SUMMARY The effects of human growth hormone on carbohydrate and protein metabolism have been studied in monolayer tissue cultures of mouse strain L cells and human dermal fibroblasts. In strain L cell cultures, the hormone consistently caused an increase in cell number, protein synthesis, glucose consumption, and lactic acid and keto acid accumulation in the medium; in human fibroblast cultures it increased only glucose consumption and lactic acid accumulation. It affected none of these parameters in HeLa cells. Ovine growth hormone had no consistent effect on strain L cells but caused a striking increase in glucose consumption and lactic acid accumulation in the medium of human fibroblasts without changing cell number or protein synthesis.

scholarly journals Hydrophobic ionic liquids for quantitative bacterial cell lysis with subsequent DNA quantification

2016 ◽  
Vol 409 (6) ◽  
pp. 1503-1511 ◽  
Author(s):  
Sabine Fuchs-Telka ◽  
Susanne Fister ◽  
Patrick-Julian Mester ◽  
Martin Wagner ◽  
Peter Rossmanith
Keyword(s):  
Ionic Liquids ◽  
Bacterial Cell ◽  
Cell Lysis ◽  
Dna Quantification ◽  
Hydrophobic Ionic Liquids

scholarly journals Volume, firmness and crumb characteristics of gluten-free bread based on extruded quinoa flour and lactic acid

2020 ◽  
Vol 23 ◽  
Author(s):  
Elvia Murgueytio ◽  
Stalin Santacruz
Keyword(s):  
Lactic Acid ◽  
Specific Volume ◽  
Water Solubility ◽  
Chenopodium Quinoa ◽  
Control Sample ◽  
Cell Number ◽  
Gluten Free ◽  
Average Cell Size ◽  
Average Cell ◽  
Quinoa Flour

Abstract Coeliac disease forces on the developing of gluten-free products. Gluten-free cereals may be modified by techniques like cooking-extrusion or by adding compounds like lactic acid in order to obtain mixtures with adequate viscoelastic properties for the developing of baked products. The present work studies the elaboration of gluten-free bread with extruded quinoa (Chenopodium quinoa Willd) flour and lactic acid. The influence of feeding humidity (18% and 25%) and temperature of extrusion (60 °C and 95 °C) on water absorption index (WAI) and water solubility index (WSI) of extruded flours was investigated. The results showed that feeding humidity led to changes on WAI. Baking process was studied by varying the amount of lactic acid added during bread baking. The specific volume, firmness and crumb characteristics (average cell size and cell number per mm2) of bread were determined. A control sample based on commercial gluten-free flour and no lactic acid was used. The results showed that lactic acid content did not affect bread firmness. Bread prepared with extruded flours at 95 °C, 25% feeding moisture had higher firmness (p < 0.05) than bread prepared with other extruded flours and control sample. Low level of lactic acid (0.2%) led to bread with high specific volume. The use of an extruded quinoa flour with low levels of lactic acid led to a gluten-free bread with a high specific volume and low firmness.

scholarly journals Optimization of the fermentation time and bacteria cell concentration in the starter culture for cyanide acid removal from wild cassava (Manihot glaziovii)

2018 ◽  
Vol 156 ◽  
pp. 01004 ◽  
Author(s):  
Mohamed Hawashi ◽  
Tika Surya Ningsih ◽  
Sekar Bias Tri Cahyani ◽  
Kuswandi Tri Widjaja ◽  
Setiyo Gunawan
Keyword(s):  
Starter Culture ◽  
Cell Number ◽  
Human Consumption ◽  
Fermentation Time ◽  
Safe Level ◽  
Strong Point ◽  
Cyanide Degradation ◽  
Bacterial Cell Number ◽  
Manihot Glaziovii ◽  
Cyanide Content

Cassava is one of the most widespread starchy tuberous roots in Indonesia, being one of the typical plants used in the starch market. However, due to the high cyanide content (338.41 ppm), these roots become a poison if they are unsuitably processed. Therefore, a detoxification process is needed to reduce the cyanide level to the safe level for human consumption (10 ppm). This study was focused on (i) the investigation of the detoxification potential of fermentation with Lactobacillus plantarum (L. plantarum) on the cyanide level of wild cassava tubers (Manihot glaziovii) and (ii) the optimization of the fermentation time and bacteria cell number in the starter culture. The fermentation was performed for different periods of time (12, 24 and 36 h) and various initial bacteria cell number (7x1010, 7x1011, 1.05x1012, and 3.5x1012 L. plantarum cells). The results showed a significant decrease of the cyanide level, 97 % of cyanide degradation being noticed after 36 h of fermentation for an initial bacterial cell number of 3.5x1012 cells. Hence, the strong point of the study consists of a noteworthy reduction of the cyanide content in wild cassava in short periods, whereas the protein content was increased (from 1.5% to 3.5%) in Modified Cassava Flour (MOCAF).

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