chlorella vulgaris  (ATCC)


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    Structured Review

    ATCC chlorella vulgaris
    The survival of Lactobacillus brevis ( a ) ŁOCK 0944 ( b ) ŁOCK 0980 ( c ) ŁOCK 0992, and ( d ) MG451814 in the presence of the algae Chlorella <t>vulgaris</t> , at concentrations of 0.1% ( w / v ) and 1.5% ( w / v ). Explanatory notes: the figure shows mean values (bars) and standard deviations (line segments); LAB—lactic acid bacteria; a, b, c—the statistically significant differences between samples of the same strains within one time interval; p
    Chlorella Vulgaris, supplied by ATCC, used in various techniques. Bioz Stars score: 94/100, based on 3 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/result/chlorella vulgaris/product/ATCC
    Average 94 stars, based on 3 article reviews
    Price from $9.99 to $1999.99
    chlorella vulgaris - by Bioz Stars, 2022-09
    94/100 stars

    Images

    1) Product Images from "Influence of the Microalga Chlorella vulgaris on the Growth and Metabolic Activity of Lactobacillus spp. Bacteria"

    Article Title: Influence of the Microalga Chlorella vulgaris on the Growth and Metabolic Activity of Lactobacillus spp. Bacteria

    Journal: Foods

    doi: 10.3390/foods9070959

    The survival of Lactobacillus brevis ( a ) ŁOCK 0944 ( b ) ŁOCK 0980 ( c ) ŁOCK 0992, and ( d ) MG451814 in the presence of the algae Chlorella vulgaris , at concentrations of 0.1% ( w / v ) and 1.5% ( w / v ). Explanatory notes: the figure shows mean values (bars) and standard deviations (line segments); LAB—lactic acid bacteria; a, b, c—the statistically significant differences between samples of the same strains within one time interval; p
    Figure Legend Snippet: The survival of Lactobacillus brevis ( a ) ŁOCK 0944 ( b ) ŁOCK 0980 ( c ) ŁOCK 0992, and ( d ) MG451814 in the presence of the algae Chlorella vulgaris , at concentrations of 0.1% ( w / v ) and 1.5% ( w / v ). Explanatory notes: the figure shows mean values (bars) and standard deviations (line segments); LAB—lactic acid bacteria; a, b, c—the statistically significant differences between samples of the same strains within one time interval; p

    Techniques Used:

    d - and l -lactic acid produced by Lactobacillus brevis ŁOCK 0944, 0980, 0992, and MG451814 cultured with and without algae Chlorella vulgaris. a, b—the statistically significant differences between samples of the same strains within one time interval for D-lactic acid; p
    Figure Legend Snippet: d - and l -lactic acid produced by Lactobacillus brevis ŁOCK 0944, 0980, 0992, and MG451814 cultured with and without algae Chlorella vulgaris. a, b—the statistically significant differences between samples of the same strains within one time interval for D-lactic acid; p

    Techniques Used: Produced, Cell Culture

    2) Product Images from "Influence of the Microalga Chlorella vulgaris on the Growth and Metabolic Activity of Lactobacillus spp. Bacteria"

    Article Title: Influence of the Microalga Chlorella vulgaris on the Growth and Metabolic Activity of Lactobacillus spp. Bacteria

    Journal: Foods

    doi: 10.3390/foods9070959

    The survival of Lactobacillus brevis ( a ) ŁOCK 0944 ( b ) ŁOCK 0980 ( c ) ŁOCK 0992, and ( d ) MG451814 in the presence of the algae Chlorella vulgaris , at concentrations of 0.1% ( w / v ) and 1.5% ( w / v ). Explanatory notes: the figure shows mean values (bars) and standard deviations (line segments); LAB—lactic acid bacteria; a, b, c—the statistically significant differences between samples of the same strains within one time interval; p
    Figure Legend Snippet: The survival of Lactobacillus brevis ( a ) ŁOCK 0944 ( b ) ŁOCK 0980 ( c ) ŁOCK 0992, and ( d ) MG451814 in the presence of the algae Chlorella vulgaris , at concentrations of 0.1% ( w / v ) and 1.5% ( w / v ). Explanatory notes: the figure shows mean values (bars) and standard deviations (line segments); LAB—lactic acid bacteria; a, b, c—the statistically significant differences between samples of the same strains within one time interval; p

    Techniques Used:

    d - and l -lactic acid produced by Lactobacillus brevis ŁOCK 0944, 0980, 0992, and MG451814 cultured with and without algae Chlorella vulgaris. a, b—the statistically significant differences between samples of the same strains within one time interval for D-lactic acid; p
    Figure Legend Snippet: d - and l -lactic acid produced by Lactobacillus brevis ŁOCK 0944, 0980, 0992, and MG451814 cultured with and without algae Chlorella vulgaris. a, b—the statistically significant differences between samples of the same strains within one time interval for D-lactic acid; p

    Techniques Used: Produced, Cell Culture

    3) Product Images from "Influence of the Microalga Chlorella vulgaris on the Growth and Metabolic Activity of Lactobacillus spp. Bacteria"

    Article Title: Influence of the Microalga Chlorella vulgaris on the Growth and Metabolic Activity of Lactobacillus spp. Bacteria

    Journal: Foods

    doi: 10.3390/foods9070959

    The survival of Lactobacillus brevis ( a ) ŁOCK 0944 ( b ) ŁOCK 0980 ( c ) ŁOCK 0992, and ( d ) MG451814 in the presence of the algae Chlorella vulgaris , at concentrations of 0.1% ( w / v ) and 1.5% ( w / v ). Explanatory notes: the figure shows mean values (bars) and standard deviations (line segments); LAB—lactic acid bacteria; a, b, c—the statistically significant differences between samples of the same strains within one time interval; p
    Figure Legend Snippet: The survival of Lactobacillus brevis ( a ) ŁOCK 0944 ( b ) ŁOCK 0980 ( c ) ŁOCK 0992, and ( d ) MG451814 in the presence of the algae Chlorella vulgaris , at concentrations of 0.1% ( w / v ) and 1.5% ( w / v ). Explanatory notes: the figure shows mean values (bars) and standard deviations (line segments); LAB—lactic acid bacteria; a, b, c—the statistically significant differences between samples of the same strains within one time interval; p

    Techniques Used:

    d - and l -lactic acid produced by Lactobacillus brevis ŁOCK 0944, 0980, 0992, and MG451814 cultured with and without algae Chlorella vulgaris. a, b—the statistically significant differences between samples of the same strains within one time interval for D-lactic acid; p
    Figure Legend Snippet: d - and l -lactic acid produced by Lactobacillus brevis ŁOCK 0944, 0980, 0992, and MG451814 cultured with and without algae Chlorella vulgaris. a, b—the statistically significant differences between samples of the same strains within one time interval for D-lactic acid; p

    Techniques Used: Produced, Cell Culture

    4) Product Images from "Influence of the Microalga Chlorella vulgaris on the Growth and Metabolic Activity of Lactobacillus spp. Bacteria"

    Article Title: Influence of the Microalga Chlorella vulgaris on the Growth and Metabolic Activity of Lactobacillus spp. Bacteria

    Journal: Foods

    doi: 10.3390/foods9070959

    The survival of Lactobacillus brevis ( a ) ŁOCK 0944 ( b ) ŁOCK 0980 ( c ) ŁOCK 0992, and ( d ) MG451814 in the presence of the algae Chlorella vulgaris , at concentrations of 0.1% ( w / v ) and 1.5% ( w / v ). Explanatory notes: the figure shows mean values (bars) and standard deviations (line segments); LAB—lactic acid bacteria; a, b, c—the statistically significant differences between samples of the same strains within one time interval; p
    Figure Legend Snippet: The survival of Lactobacillus brevis ( a ) ŁOCK 0944 ( b ) ŁOCK 0980 ( c ) ŁOCK 0992, and ( d ) MG451814 in the presence of the algae Chlorella vulgaris , at concentrations of 0.1% ( w / v ) and 1.5% ( w / v ). Explanatory notes: the figure shows mean values (bars) and standard deviations (line segments); LAB—lactic acid bacteria; a, b, c—the statistically significant differences between samples of the same strains within one time interval; p

    Techniques Used:

    d - and l -lactic acid produced by Lactobacillus brevis ŁOCK 0944, 0980, 0992, and MG451814 cultured with and without algae Chlorella vulgaris. a, b—the statistically significant differences between samples of the same strains within one time interval for D-lactic acid; p
    Figure Legend Snippet: d - and l -lactic acid produced by Lactobacillus brevis ŁOCK 0944, 0980, 0992, and MG451814 cultured with and without algae Chlorella vulgaris. a, b—the statistically significant differences between samples of the same strains within one time interval for D-lactic acid; p

    Techniques Used: Produced, Cell Culture

    5) Product Images from "Rapid Characterization of Fatty Acids in Oleaginous Microalgae by Near-Infrared Spectroscopy"

    Article Title: Rapid Characterization of Fatty Acids in Oleaginous Microalgae by Near-Infrared Spectroscopy

    Journal: International Journal of Molecular Sciences

    doi: 10.3390/ijms16047045

    Average absorbance of C. vulgaris (long dash line), C. protothecoides (dotted line) and C. zofingiensis (solid line) samples over the range 1000–2500 nm.
    Figure Legend Snippet: Average absorbance of C. vulgaris (long dash line), C. protothecoides (dotted line) and C. zofingiensis (solid line) samples over the range 1000–2500 nm.

    Techniques Used:

    6) Product Images from "Influence of the Microalga Chlorella vulgaris on the Growth and Metabolic Activity of Lactobacillus spp. Bacteria"

    Article Title: Influence of the Microalga Chlorella vulgaris on the Growth and Metabolic Activity of Lactobacillus spp. Bacteria

    Journal: Foods

    doi: 10.3390/foods9070959

    The survival of Lactobacillus brevis ( a ) ŁOCK 0944 ( b ) ŁOCK 0980 ( c ) ŁOCK 0992, and ( d ) MG451814 in the presence of the algae Chlorella vulgaris , at concentrations of 0.1% ( w / v ) and 1.5% ( w / v ). Explanatory notes: the figure shows mean values (bars) and standard deviations (line segments); LAB—lactic acid bacteria; a, b, c—the statistically significant differences between samples of the same strains within one time interval; p
    Figure Legend Snippet: The survival of Lactobacillus brevis ( a ) ŁOCK 0944 ( b ) ŁOCK 0980 ( c ) ŁOCK 0992, and ( d ) MG451814 in the presence of the algae Chlorella vulgaris , at concentrations of 0.1% ( w / v ) and 1.5% ( w / v ). Explanatory notes: the figure shows mean values (bars) and standard deviations (line segments); LAB—lactic acid bacteria; a, b, c—the statistically significant differences between samples of the same strains within one time interval; p

    Techniques Used:

    d - and l -lactic acid produced by Lactobacillus brevis ŁOCK 0944, 0980, 0992, and MG451814 cultured with and without algae Chlorella vulgaris. a, b—the statistically significant differences between samples of the same strains within one time interval for D-lactic acid; p
    Figure Legend Snippet: d - and l -lactic acid produced by Lactobacillus brevis ŁOCK 0944, 0980, 0992, and MG451814 cultured with and without algae Chlorella vulgaris. a, b—the statistically significant differences between samples of the same strains within one time interval for D-lactic acid; p

    Techniques Used: Produced, Cell Culture

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  • 94
    ATCC chlorella vulgaris
    The survival of Lactobacillus brevis ( a ) ŁOCK 0944 ( b ) ŁOCK 0980 ( c ) ŁOCK 0992, and ( d ) MG451814 in the presence of the algae Chlorella <t>vulgaris</t> , at concentrations of 0.1% ( w / v ) and 1.5% ( w / v ). Explanatory notes: the figure shows mean values (bars) and standard deviations (line segments); LAB—lactic acid bacteria; a, b, c—the statistically significant differences between samples of the same strains within one time interval; p
    Chlorella Vulgaris, supplied by ATCC, used in various techniques. Bioz Stars score: 94/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/result/chlorella vulgaris/product/ATCC
    Average 94 stars, based on 1 article reviews
    Price from $9.99 to $1999.99
    chlorella vulgaris - by Bioz Stars, 2022-09
    94/100 stars
      Buy from Supplier

    Image Search Results


    The survival of Lactobacillus brevis ( a ) ŁOCK 0944 ( b ) ŁOCK 0980 ( c ) ŁOCK 0992, and ( d ) MG451814 in the presence of the algae Chlorella vulgaris , at concentrations of 0.1% ( w / v ) and 1.5% ( w / v ). Explanatory notes: the figure shows mean values (bars) and standard deviations (line segments); LAB—lactic acid bacteria; a, b, c—the statistically significant differences between samples of the same strains within one time interval; p

    Journal: Foods

    Article Title: Influence of the Microalga Chlorella vulgaris on the Growth and Metabolic Activity of Lactobacillus spp. Bacteria

    doi: 10.3390/foods9070959

    Figure Lengend Snippet: The survival of Lactobacillus brevis ( a ) ŁOCK 0944 ( b ) ŁOCK 0980 ( c ) ŁOCK 0992, and ( d ) MG451814 in the presence of the algae Chlorella vulgaris , at concentrations of 0.1% ( w / v ) and 1.5% ( w / v ). Explanatory notes: the figure shows mean values (bars) and standard deviations (line segments); LAB—lactic acid bacteria; a, b, c—the statistically significant differences between samples of the same strains within one time interval; p

    Article Snippet: Furthermore, the addition of Chlorella vulgaris to the LAB growth medium caused a decrease in the amount of d -lactic acid production and increase the l -lactic acid production by all tested Lactobacillus brevis strains.

    Techniques:

    d - and l -lactic acid produced by Lactobacillus brevis ŁOCK 0944, 0980, 0992, and MG451814 cultured with and without algae Chlorella vulgaris. a, b—the statistically significant differences between samples of the same strains within one time interval for D-lactic acid; p

    Journal: Foods

    Article Title: Influence of the Microalga Chlorella vulgaris on the Growth and Metabolic Activity of Lactobacillus spp. Bacteria

    doi: 10.3390/foods9070959

    Figure Lengend Snippet: d - and l -lactic acid produced by Lactobacillus brevis ŁOCK 0944, 0980, 0992, and MG451814 cultured with and without algae Chlorella vulgaris. a, b—the statistically significant differences between samples of the same strains within one time interval for D-lactic acid; p

    Article Snippet: Furthermore, the addition of Chlorella vulgaris to the LAB growth medium caused a decrease in the amount of d -lactic acid production and increase the l -lactic acid production by all tested Lactobacillus brevis strains.

    Techniques: Produced, Cell Culture