type a strain atcc 3624 Search Results


atcc 3624  (ATCC)
93
ATCC atcc 3624
Atcc 3624, supplied by ATCC, used in various techniques. Bioz Stars score: 93/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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cpe positive type a strains  (ATCC)
95
ATCC cpe positive type a strains
Cpe Positive Type A Strains, supplied by ATCC, used in various techniques. Bioz Stars score: 95/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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clostridium perfringens type a  (ATCC)
96
ATCC clostridium perfringens type a
Fig. 1. Inhibition zones diameters (mm) by different concentrations of Satureja montana L. essential oil on <t>Clostridium</t> <t>perfringens</t> Type A ATCC 3624. Mean values±Standard Error (bars), without considering the well diameter.
Clostridium Perfringens Type A, 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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3624 transformants  (ATCC)
99
ATCC 3624 transformants
Fig. 1. Inhibition zones diameters (mm) by different concentrations of Satureja montana L. essential oil on <t>Clostridium</t> <t>perfringens</t> Type A ATCC 3624. Mean values±Standard Error (bars), without considering the well diameter.
3624 Transformants, 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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c perfringens strains atcc c sordelii 3624  (ATCC)
93
ATCC c perfringens strains atcc c sordelii 3624
Fig. 1. Inhibition zones diameters (mm) by different concentrations of Satureja montana L. essential oil on <t>Clostridium</t> <t>perfringens</t> Type A ATCC 3624. Mean values±Standard Error (bars), without considering the well diameter.
C Perfringens Strains Atcc C Sordelii 3624, supplied by ATCC, used in various techniques. Bioz Stars score: 93/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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plasminogen activator inhibitor 2 type a antibody (biotin)  (biorbyt)
N/A
Rabbit polyclonal antibody against Plasminogen activator inhibitor 2 type A conjugated to Biotin Isotype Note: IgG Host Note: Rabbit Conjugation Note: Biotin Reactivity Note: Rat Application Note: ELISA, WB
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Image Search Results


Fig. 1. Inhibition zones diameters (mm) by different concentrations of Satureja montana L. essential oil on Clostridium perfringens Type A ATCC 3624. Mean values±Standard Error (bars), without considering the well diameter.

Journal: International journal of food microbiology

Article Title: Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella-type sausages formulated with different levels of sodium nitrite.

doi: 10.1016/j.ijfoodmicro.2010.11.022

Figure Lengend Snippet: Fig. 1. Inhibition zones diameters (mm) by different concentrations of Satureja montana L. essential oil on Clostridium perfringens Type A ATCC 3624. Mean values±Standard Error (bars), without considering the well diameter.

Article Snippet: : +55 35 3821 9146; fax: +55 35 3822 E-mail address: thalesteco@hotmail.com (T.L.C. de O 0168-1605/$ – see front matter © 2010 Elsevier B.V. A doi:10.1016/j.ijfoodmicro.2010.11.022 a b s t r a c t a r t i c l e i n f o Article history: Received 6 August 2010 Received in revised form 9 November 2010 Accepted 10 November 2010 Keywords: Winter savory Clostridium perfringens Food safety Transmission electron microscopy Spores Beef batter This research evaluated the antimicrobial effect of the winter savory (Satureja montana L.) essential oil (EO) against Clostridium perfringens type A (ATCC 3624) inoculated in mortadella-type sausages formulated with different levels of sodium nitrite (NaNO2: 0 ppm, 100 ppm and 200 ppm) in addition to EO at concentrations of 0.0%, 0.78%, 1.56% and 3.125% stored at 25 °C for 30 days.

Techniques: Inhibition

Fig. 2. Transmission electron micrographs (TEM). Magnifications A ×7000; B ×12,000; C ×4400; D ×12,000; E x4400; F ×12,000. Figures A and B show Clostridium perfringens type A ATCC 3624 cells untreated (control). Figures C and D show cells treated with Satureja montana L. essential oil at Minimum Inhibitory Concentration (MIC) after 15 min contact; figures E and F cells treated after 45 min contact. The arrows indicate damages caused by treatment with essential oil. Approximately 18% injured cells at MIC concentration treatment.

Journal: International journal of food microbiology

Article Title: Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella-type sausages formulated with different levels of sodium nitrite.

doi: 10.1016/j.ijfoodmicro.2010.11.022

Figure Lengend Snippet: Fig. 2. Transmission electron micrographs (TEM). Magnifications A ×7000; B ×12,000; C ×4400; D ×12,000; E x4400; F ×12,000. Figures A and B show Clostridium perfringens type A ATCC 3624 cells untreated (control). Figures C and D show cells treated with Satureja montana L. essential oil at Minimum Inhibitory Concentration (MIC) after 15 min contact; figures E and F cells treated after 45 min contact. The arrows indicate damages caused by treatment with essential oil. Approximately 18% injured cells at MIC concentration treatment.

Article Snippet: : +55 35 3821 9146; fax: +55 35 3822 E-mail address: thalesteco@hotmail.com (T.L.C. de O 0168-1605/$ – see front matter © 2010 Elsevier B.V. A doi:10.1016/j.ijfoodmicro.2010.11.022 a b s t r a c t a r t i c l e i n f o Article history: Received 6 August 2010 Received in revised form 9 November 2010 Accepted 10 November 2010 Keywords: Winter savory Clostridium perfringens Food safety Transmission electron microscopy Spores Beef batter This research evaluated the antimicrobial effect of the winter savory (Satureja montana L.) essential oil (EO) against Clostridium perfringens type A (ATCC 3624) inoculated in mortadella-type sausages formulated with different levels of sodium nitrite (NaNO2: 0 ppm, 100 ppm and 200 ppm) in addition to EO at concentrations of 0.0%, 0.78%, 1.56% and 3.125% stored at 25 °C for 30 days.

Techniques: Transmission Assay, Control, Concentration Assay