pattern analysis software package gel compare version 4.1 (Applied Maths)
90
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Applied Maths
pattern analysis software package gel compare version 4.1
Pattern Analysis Software Package Gel Compare Version 4.1, supplied by Applied Maths, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/pattern+analysis+software+package+gel+compare+version+4%2E1/pattern+analysis+software+package+gel+compare+version+4+1/pmc07142627-178-15-17
Average 90 stars, based on 1 article reviews
Pattern Analysis Software Package Gel Compare Version 4.1, supplied by Applied Maths, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/pattern+analysis+software+package+gel+compare+version+4%2E1/pattern+analysis+software+package+gel+compare+version+4+1/pmc07142627-178-15-17
Average 90 stars, based on 1 article reviews
pattern analysis software package gel compare version 4.1 - by Bioz Stars,
2026-09
90/100 stars
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Software:Article Title: PRESENCE OF ENTEROCOCCI IN RAW COW'S MILK AND “PUZZONE DI MOENA” CHEESE Article Snippet: Raw cow’s milk and cheese samples collected from factories producing “Puzzone di Moena” located in the alpine province of Trento (northern Italy), were analyzed for their enterococcal content.. Presumptive enterococci (Gram positive, catalase negative, coccal shaped and positive for growth on kanamycin aesculin azide) were isolated, verified for their growth in presence of 6.5% NaCl, 40% bile salts and esculin hydrolysis, and analyzed by a genetic polyphasic approach consisting of intergenic spacer (ITS)-polymerase chain reaction (PCR) between the 16S and 23S rRNA genes, denaturing gradient gel electrophoresis (DGGE) of the V3 region of the 16S rRNA gene and a sodA gene-based multiplex PCR.. Results showed the presence of Enterococcus faecalis as the main species found in milk and cheese. Article Title: Catalase-positive cocci in fermented sausage: Variability due to different pork breeds, breeding systems and sausage production technology. Article Snippet: The aim of this study was to compare the ecology of catalase-positive cocci (CPC) present in traditional fermented sausages produced using different breeds of pork, each of which was raised in two different environments and processed using two different technologies.. Semi-quantitative molecular methods were used to determine bacterial identities.. Almost all fermentations were characterised by a significant increase in CPC during the first few days of fermentation, reaching values of 105e106 cfu g 1 within 3 days. Article Title: Dynamics and characterization of yeasts during natural fermentation of Italian sausages. Article Snippet: .. The comparison of the DGGE profiles was performed using the Article Title: Lactic Acid Bacteria: Variability Due to Different Pork Breeds, Breeding Systems and Fermented Sausage Production Technology Article Snippet: .. Pictures of the gels were analysed by using the Article Title: Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese. Article Snippet: The aim of this study was to study the psychrotrophic microbiota developing during milk creaming of Grana Trentino cheese-making.. 138 isolates from raw whole milk, cream and skim milk samples were screened by Randomly amplified polymorphic DNA PCR biotyping and representative strains of each biotype were characterised by partial 16S rRNA gene sequencing and enzymatic activity.. Pseudomonadaceae were commonly isolated in cream samples while Streptococcaceae and Enterobacteriaceae in milk samples. Comparison:Article Title: Dynamics and characterization of yeasts during natural fermentation of Italian sausages. Article Snippet: .. The comparison of the DGGE profiles was performed using the Denaturing Gradient Gel Electrophoresis:Article Title: Dynamics and characterization of yeasts during natural fermentation of Italian sausages. Article Snippet: .. The comparison of the DGGE profiles was performed using the Sequencing:Article Title: Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese. Article Snippet: The aim of this study was to study the psychrotrophic microbiota developing during milk creaming of Grana Trentino cheese-making.. 138 isolates from raw whole milk, cream and skim milk samples were screened by Randomly amplified polymorphic DNA PCR biotyping and representative strains of each biotype were characterised by partial 16S rRNA gene sequencing and enzymatic activity.. Pseudomonadaceae were commonly isolated in cream samples while Streptococcaceae and Enterobacteriaceae in milk samples. |