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[1] [2] Once stained as part of a sample, these organisms can resist the acid and/or ethanol-based decolorization procedures common in many staining protocols, hence the name acid-fast. [ 2 ] The mechanisms of acid-fastness vary by species although the most well-known example is in the genus Mycobacterium , which includes the species ...
The Kinyoun method can be modified as a weak acid fast stain, which uses 0.5–1.0% sulfuric acid instead of hydrochloric acid.The weak acid fast stain, in addition to staining Mycobacteria, will also stain organisms that are not able to maintain the carbol fuchsin after decolorizing with HCl, such as Nocardia species and Cryptosporidium.
Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or controlled. This means the food products will be safe for consumption, and their shelf life will be extended. Hurdle technology usually works by combining more than one approach.
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It can also be used as a method of quantifying the pathogenicity of food, blood or feces. DNA analysis have supported the combined use of both this technique and Polymerase Chain Reaction (PCR). [1] Another laboratory separation tool is the affinity magnetic separation (AMS), which is more suitable for the isolation of prokaryotic cells. [2]
Mevalonate-3-phosphate is phosphorylated at the 5-OH position to yield mevalonate-5-phosphate (also called phosphomevalonic acid). 1 ATP is consumed. phosphomevalonate kinase: mevalonate-5-phosphate is phosphorylated to yield mevalonate-5-pyrophosphate. 1 ATP is consumed. mevalonate-5-pyrophosphate decarboxylase
Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids. [1] When these processes occur in food, undesirable odors and flavors can result.
Salicylic acid plays a role in the resistance to pathogens by inducing the production of pathogenesis-related proteins. [3] Many proteins found in wine are grape pathogen-related proteins. [ 4 ] Those include thaumatin -like proteins and chitinases .