reference strain c jejuni atcc 33560 Search Results


type strain atcc 33560  (ATCC)
97
ATCC type strain atcc 33560
Type Strain Atcc 33560, supplied by ATCC, used in various techniques. Bioz Stars score: 97/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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strain  (ATCC)
94
ATCC strain
Strain, 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
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four c jejuni strains  (ATCC)
97
ATCC four c jejuni strains
Effect of garlic concentrates on the growth and survival of <t> Campylobacter jejuni </t> in sterilized saline water at different temperatures and times a
Four C Jejuni Strains, supplied by ATCC, used in various techniques. Bioz Stars score: 97/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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reference strains  (ATCC)
99
ATCC reference strains
Effect of garlic concentrates on the growth and survival of <t> Campylobacter jejuni </t> in sterilized saline water at different temperatures and times a
Reference Strains, supplied by ATCC, used in various techniques. Bioz Stars score: 99/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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atcc strain isolates  (ATCC)
97
ATCC atcc strain isolates
Effect of garlic concentrates on the growth and survival of <t> Campylobacter jejuni </t> in sterilized saline water at different temperatures and times a
Atcc Strain Isolates, supplied by ATCC, used in various techniques. Bioz Stars score: 97/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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control strains  (ATCC)
96
ATCC control strains
Effect of garlic concentrates on the growth and survival of <t> Campylobacter jejuni </t> in sterilized saline water at different temperatures and times a
Control Strains, supplied by ATCC, used in various techniques. Bioz Stars score: 96/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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c jejuni strains  (ATCC)
96
ATCC c jejuni strains
Effect of garlic concentrates on the growth and survival of <t> Campylobacter jejuni </t> in sterilized saline water at different temperatures and times a
C Jejuni Strains, supplied by ATCC, used in various techniques. Bioz Stars score: 96/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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5 5 5 5 nab na na na na na  (ATCC)
99
ATCC 5 5 5 5 nab na na na na na
Effect of garlic concentrates on the growth and survival of <t> Campylobacter jejuni </t> in sterilized saline water at different temperatures and times a
5 5 5 5 Nab Na Na Na Na Na, supplied by ATCC, used in various techniques. Bioz Stars score: 99/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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strains  (ATCC)
94
ATCC strains
Effect of garlic concentrates on the growth and survival of <t> Campylobacter jejuni </t> in sterilized saline water at different temperatures and times a
Strains, 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
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Image Search Results


Effect of garlic concentrates on the growth and survival of Campylobacter jejuni in sterilized saline water at different temperatures and times a

Journal: Applied and Environmental Microbiology

Article Title: Investigating Antibacterial Effects of Garlic ( Allium sativum ) Concentrate and Garlic-Derived Organosulfur Compounds on Campylobacter jejuni by Using Fourier Transform Infrared Spectroscopy, Raman Spectroscopy, and Electron Microscopy ▿ †

doi: 10.1128/AEM.02845-10

Figure Lengend Snippet: Effect of garlic concentrates on the growth and survival of Campylobacter jejuni in sterilized saline water at different temperatures and times a

Article Snippet: Four C. jejuni strains (ATCC 33291, ATCC 33560, ATCC 43430, and ATCC 49943) were obtained from Microbiologics, Inc. (St.

Techniques: Saline

Effect of garlic concentrate on the growth and survival of Campylobacter jejuni in sterilized campylobacter nonselective broth at different temperatures and times

Journal: Applied and Environmental Microbiology

Article Title: Investigating Antibacterial Effects of Garlic ( Allium sativum ) Concentrate and Garlic-Derived Organosulfur Compounds on Campylobacter jejuni by Using Fourier Transform Infrared Spectroscopy, Raman Spectroscopy, and Electron Microscopy ▿ †

doi: 10.1128/AEM.02845-10

Figure Lengend Snippet: Effect of garlic concentrate on the growth and survival of Campylobacter jejuni in sterilized campylobacter nonselective broth at different temperatures and times

Article Snippet: Four C. jejuni strains (ATCC 33291, ATCC 33560, ATCC 43430, and ATCC 49943) were obtained from Microbiologics, Inc. (St.

Techniques:

(a) Raw spectra of a C. jejuni IR transmission spectrum (line 1, green) and micro-Raman spectrum (line 2, red) with an excitation wavelength of 532 nm. (b) Micrograph of bacterial samples. The black frame indicates the mapping area for taking the Raman scans shown in panel a. (c) Raman mapping experiment of a single C. jejuni cell at selective wave numbers, namely, 713 to 780 cm−1 (image a), 1,084 to 1,200 cm−1 (image b), 1,272 to 1,388 cm−1 (image c), 1,518 to 1,661 cm−1 (image d), and 2,788 to 3,033 cm−1 (image e). cts, photon counts.

Journal: Applied and Environmental Microbiology

Article Title: Investigating Antibacterial Effects of Garlic ( Allium sativum ) Concentrate and Garlic-Derived Organosulfur Compounds on Campylobacter jejuni by Using Fourier Transform Infrared Spectroscopy, Raman Spectroscopy, and Electron Microscopy ▿ †

doi: 10.1128/AEM.02845-10

Figure Lengend Snippet: (a) Raw spectra of a C. jejuni IR transmission spectrum (line 1, green) and micro-Raman spectrum (line 2, red) with an excitation wavelength of 532 nm. (b) Micrograph of bacterial samples. The black frame indicates the mapping area for taking the Raman scans shown in panel a. (c) Raman mapping experiment of a single C. jejuni cell at selective wave numbers, namely, 713 to 780 cm−1 (image a), 1,084 to 1,200 cm−1 (image b), 1,272 to 1,388 cm−1 (image c), 1,518 to 1,661 cm−1 (image d), and 2,788 to 3,033 cm−1 (image e). cts, photon counts.

Article Snippet: Four C. jejuni strains (ATCC 33291, ATCC 33560, ATCC 43430, and ATCC 49943) were obtained from Microbiologics, Inc. (St.

Techniques: Transmission Assay

(a) Second-derivative transformation of FT-IR spectral features of C. jejuni treated with 5 μM diallyl sulfide at 4°C for different time intervals (black, 0 h; indigo, 1 h; blue, 3 h; green, 5 h; red, 24 h). (b) Second-derivative transformation of FT-IR spectral features of C. jejuni treated with 25 μl/ml garlic concentrate at 4°C for different time intervals (green, 0 h; blue, 1 h; indigo, 3 h; black, 5 h; red, 24 h). The red columns show differences in spectral features treated with garlic concentrate and organosulfur compounds.

Journal: Applied and Environmental Microbiology

Article Title: Investigating Antibacterial Effects of Garlic ( Allium sativum ) Concentrate and Garlic-Derived Organosulfur Compounds on Campylobacter jejuni by Using Fourier Transform Infrared Spectroscopy, Raman Spectroscopy, and Electron Microscopy ▿ †

doi: 10.1128/AEM.02845-10

Figure Lengend Snippet: (a) Second-derivative transformation of FT-IR spectral features of C. jejuni treated with 5 μM diallyl sulfide at 4°C for different time intervals (black, 0 h; indigo, 1 h; blue, 3 h; green, 5 h; red, 24 h). (b) Second-derivative transformation of FT-IR spectral features of C. jejuni treated with 25 μl/ml garlic concentrate at 4°C for different time intervals (green, 0 h; blue, 1 h; indigo, 3 h; black, 5 h; red, 24 h). The red columns show differences in spectral features treated with garlic concentrate and organosulfur compounds.

Article Snippet: Four C. jejuni strains (ATCC 33291, ATCC 33560, ATCC 43430, and ATCC 49943) were obtained from Microbiologics, Inc. (St.

Techniques: Transformation Assay

Second-derivative transformation of Raman spectral features of C. jejuni treated with 5 μM diallyl sulfide at 4°C for different time intervals (blue, treated for 4 h; black, control). The dotted red columns show differences of spectral features between FT-IR and Raman spectroscopies (especially sulfur compounds).

Journal: Applied and Environmental Microbiology

Article Title: Investigating Antibacterial Effects of Garlic ( Allium sativum ) Concentrate and Garlic-Derived Organosulfur Compounds on Campylobacter jejuni by Using Fourier Transform Infrared Spectroscopy, Raman Spectroscopy, and Electron Microscopy ▿ †

doi: 10.1128/AEM.02845-10

Figure Lengend Snippet: Second-derivative transformation of Raman spectral features of C. jejuni treated with 5 μM diallyl sulfide at 4°C for different time intervals (blue, treated for 4 h; black, control). The dotted red columns show differences of spectral features between FT-IR and Raman spectroscopies (especially sulfur compounds).

Article Snippet: Four C. jejuni strains (ATCC 33291, ATCC 33560, ATCC 43430, and ATCC 49943) were obtained from Microbiologics, Inc. (St.

Techniques: Transformation Assay, Control

Transmission electron microscope images of Campylobacter jejuni without (a) and with (b) treatment with organosulfur compounds (diallyl sulfide) derived from garlic (Allium sativum).

Journal: Applied and Environmental Microbiology

Article Title: Investigating Antibacterial Effects of Garlic ( Allium sativum ) Concentrate and Garlic-Derived Organosulfur Compounds on Campylobacter jejuni by Using Fourier Transform Infrared Spectroscopy, Raman Spectroscopy, and Electron Microscopy ▿ †

doi: 10.1128/AEM.02845-10

Figure Lengend Snippet: Transmission electron microscope images of Campylobacter jejuni without (a) and with (b) treatment with organosulfur compounds (diallyl sulfide) derived from garlic (Allium sativum).

Article Snippet: Four C. jejuni strains (ATCC 33291, ATCC 33560, ATCC 43430, and ATCC 49943) were obtained from Microbiologics, Inc. (St.

Techniques: Transmission Assay, Microscopy, Derivative Assay

(a) Representative two-dimensional principal-component analysis of C. jejuni cocktail in sterilized campylobacter nonselective broth with 5 μM diallyl sulfide treatment for 0 (control), 2, 4, 8, 12, and 24 h at room temperature (22°C) using infrared spectra. (b) Representative dendrogram analysis of C. jejuni cocktail in sterilized campylobacter nonselective broth with 5 μM diallyl sulfide treatment for 0 (∧), 4 (&), 12 (*), and 24 h (#) at room temperature (22°C) using Raman spectra.

Journal: Applied and Environmental Microbiology

Article Title: Investigating Antibacterial Effects of Garlic ( Allium sativum ) Concentrate and Garlic-Derived Organosulfur Compounds on Campylobacter jejuni by Using Fourier Transform Infrared Spectroscopy, Raman Spectroscopy, and Electron Microscopy ▿ †

doi: 10.1128/AEM.02845-10

Figure Lengend Snippet: (a) Representative two-dimensional principal-component analysis of C. jejuni cocktail in sterilized campylobacter nonselective broth with 5 μM diallyl sulfide treatment for 0 (control), 2, 4, 8, 12, and 24 h at room temperature (22°C) using infrared spectra. (b) Representative dendrogram analysis of C. jejuni cocktail in sterilized campylobacter nonselective broth with 5 μM diallyl sulfide treatment for 0 (∧), 4 (&), 12 (*), and 24 h (#) at room temperature (22°C) using Raman spectra.

Article Snippet: Four C. jejuni strains (ATCC 33291, ATCC 33560, ATCC 43430, and ATCC 49943) were obtained from Microbiologics, Inc. (St.

Techniques: Control

Partial least-squares regression models for quantification of live C. jejuni strains treated with garlic-derived organosulfur compounds a

Journal: Applied and Environmental Microbiology

Article Title: Investigating Antibacterial Effects of Garlic ( Allium sativum ) Concentrate and Garlic-Derived Organosulfur Compounds on Campylobacter jejuni by Using Fourier Transform Infrared Spectroscopy, Raman Spectroscopy, and Electron Microscopy ▿ †

doi: 10.1128/AEM.02845-10

Figure Lengend Snippet: Partial least-squares regression models for quantification of live C. jejuni strains treated with garlic-derived organosulfur compounds a

Article Snippet: Four C. jejuni strains (ATCC 33291, ATCC 33560, ATCC 43430, and ATCC 49943) were obtained from Microbiologics, Inc. (St.

Techniques:

Loading plots of first principal component obtained from PLSR for FT-IR spectroscopy (a) and Raman spectroscopy (b) for C. jejuni stress.

Journal: Applied and Environmental Microbiology

Article Title: Investigating Antibacterial Effects of Garlic ( Allium sativum ) Concentrate and Garlic-Derived Organosulfur Compounds on Campylobacter jejuni by Using Fourier Transform Infrared Spectroscopy, Raman Spectroscopy, and Electron Microscopy ▿ †

doi: 10.1128/AEM.02845-10

Figure Lengend Snippet: Loading plots of first principal component obtained from PLSR for FT-IR spectroscopy (a) and Raman spectroscopy (b) for C. jejuni stress.

Article Snippet: Four C. jejuni strains (ATCC 33291, ATCC 33560, ATCC 43430, and ATCC 49943) were obtained from Microbiologics, Inc. (St.

Techniques: IR Spectroscopy, Raman Spectroscopy