Publications

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alkali-resistant bacteria in root canal systems.the aim of this study was to isolate and identify alkali-resistant bacteria from the dentin of infected root canals. bacteria from homogenized dentin powder made up from infected root canal walls from human teeth were cultured on buffer-enriched brain heart infusion agar supplemented with 4% sheep blood (bhi-blood agar), adjusted to ph 7.0, 9.0 or 10.0. incubation took place for 7 days at 37 degrees c in an anaerobic glove box. bacterial strains selected according to colony and morphology were s ...200415491465
preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.the aim of this work was to preliminary characterize wild lactic acid bacteria (lab), previously isolated during artisanal pecorino siciliano (ps) cheese-making for technological and flavour formation abilities in a model cheese system.200717650203
comparative in vitro activity of rep3123 against clostridium difficile and other anaerobic intestinal bacteria.the aim of this study was to determine the anaerobic spectrum of activity of rep3123, a novel diaryldiamine that inhibits bacterial methionyl-trna synthetases in gram-positive bacteria.200919240076
a method for the identification of proteins secreted by lactic acid bacteria grown in complex media.lactic acid bacteria (lab) are known for their special nutritional requirements, being usually cultured in complex media to achieve optimal growth. in this paper, a protocol based on trichloroacetic acid precipitation of peptides and proteins is presented. the method has been tested on four probiotic lab strains grown in de man rogosa sharpe (mrs) broth, a complex medium that is often used for the culture of such bacteria. this protocol allowed the detection of 19 proteins after sodium dodecyl s ...200919416357
characterization of certain bacterial strains for potential use as starter or probiotic cultures in dairy products.the present work was aimed at characterizing 12 strains of lactic acid bacteria (lab) to obtain improved potential starter or probiotic cultures that could be used for making dairy products from ewe's milk and cow's milk. eight strains with antimicrobial properties, isolated from ewe's milk and from cheese made from ewe's and/or cow's milk, were studied. they were identified as enterococcus faecalis (five strains), lactococcus lactis subsp. cremoris, leuconostoc mesenteroides, and lactobacillus ...201121819671
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