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Artykuły w czasopismach na temat "Propionibacterium"
CHAIA, ADRIANA PEREZ, AIDA PESCE de RUIZ HOLGADO i GUILLERMO OLIVER. "Peptide Hydrolases of Propionibacteria: Effect of pH and Temperature". Journal of Food Protection 53, nr 3 (1.03.1990): 237–40. http://dx.doi.org/10.4315/0362-028x-53.3.237.
Pełny tekst źródłaȘandru, Daniela Maria, i Magda Panaitescu. "THE ANTIBACTERIAL POTENTIAL OF ESSENTIAL OILS ON PROPIONIBACTERIUM GRANULOSUM STRAINS". Management of Sustainable Development 12, nr 2 (1.12.2020): 21–24. http://dx.doi.org/10.54989/msd-2020-0008.
Pełny tekst źródłaVyas, D., A. Alazzeh, S. M. McGinn, T. A. McAllister, O. M. Harstad, H. Holo i K. A. Beauchemin. "Enteric methane emissions in response to ruminal inoculation of Propionibacterium strains in beef cattle fed a mixed diet". Animal Production Science 56, nr 7 (2016): 1035. http://dx.doi.org/10.1071/an14801.
Pełny tekst źródłaFarrar, Mark D., Karen M. Howson, Richard A. Bojar, David West, James C. Towler, James Parry, Katharine Pelton i Keith T. Holland. "Genome Sequence and Analysis of a Propionibacterium acnes Bacteriophage". Journal of Bacteriology 189, nr 11 (30.03.2007): 4161–67. http://dx.doi.org/10.1128/jb.00106-07.
Pełny tekst źródłaDARILMAZ, DERYA ONAL, i YESIM GUMUSTEKIN. "Research on Some Factors Influencing Acid and Exopolysaccharide Produced by Dairy Propionibacterium Strains Isolated from Traditional Homemade Turkish Cheeses". Journal of Food Protection 75, nr 5 (1.05.2012): 918–26. http://dx.doi.org/10.4315/0362-028x.jfp-11-510.
Pełny tekst źródłaCHAIA, A. PEREZ, A. M. STRASSER DE SAAD, A. PESCE DE RUIZ HOLGADO i G. OLIVER. "Competitive Inhibition of Propionibacterium acidipropionici by Mixed Culturing with Lactobacillus helveticus". Journal of Food Protection 57, nr 4 (1.04.1994): 341–44. http://dx.doi.org/10.4315/0362-028x-57.4.341.
Pełny tekst źródłaFaye, Therese, Thor Langsrud, Ingolf F. Nes i Helge Holo. "Biochemical and Genetic Characterization of Propionicin T1, a New Bacteriocin from Propionibacterium thoenii". Applied and Environmental Microbiology 66, nr 10 (1.10.2000): 4230–36. http://dx.doi.org/10.1128/aem.66.10.4230-4236.2000.
Pełny tekst źródłaJamil, Khanssa Badie. "Synthesis of Environmental Bioplastic Polyhydroxyalkanoate (PHA) from Waste Glycerol, Palm Oil and Different Concentrations of Glucose by A New Strain Propionibacterium Sp." Iraqi Journal of Industrial Research 9, nr 2 (20.10.2022): 175–86. http://dx.doi.org/10.53523/ijoirvol9i2id203.
Pełny tekst źródłaMcCubbin, Tim, R. Axayacatl Gonzalez-Garcia, Robin W. Palfreyman, Chris Stowers, Lars K. Nielsen i Esteban Marcellin. "A Pan-Genome Guided Metabolic Network Reconstruction of Five Propionibacterium Species Reveals Extensive Metabolic Diversity". Genes 11, nr 10 (23.09.2020): 1115. http://dx.doi.org/10.3390/genes11101115.
Pełny tekst źródłaMoroder, Philipp, Andrej Trampuz i Markus Scheibel. "Propionibacterium". Journal of Bone and Joint Surgery 98, nr 24 (grudzień 2016): e112. http://dx.doi.org/10.2106/jbjs.16.00838.
Pełny tekst źródłaRozprawy doktorskie na temat "Propionibacterium"
Perry, Alexandra L. "Characterisation of propionibacterium acnes". Thesis, Aston University, 2004. http://publications.aston.ac.uk/11015/.
Pełny tekst źródłaGlenn, J. V. "Propionibacterium acnes and medical device infection". Thesis, Queen's University Belfast, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.273034.
Pełny tekst źródłaValanne, M. S. "The pathogenic potential of Propionibacterium acnes". Thesis, Queen's University Belfast, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.273147.
Pełny tekst źródłaFougnot, Sébastien Lozniewski Alain. "Etude de l'activité des antibiotiques sur propionibacterium acnes impliqué dans les infections neuro-méningées". [S.l] : [s.n], 2003. http://www.scd.uhp-nancy.fr/docnum/SCDMED_T_2003_FOUGNOT_SEBASTIEN.pdf.
Pełny tekst źródłaLan, Annaïg. "Survie et potentialités probiotiques de Propionibacterium freudenreichii". Rennes 1, 2006. http://www.theses.fr/2006REN1S125.
Pełny tekst źródłaFachin, Luciano. "Contagem de Bifidobacterium animalis Bb 12 e efeito da adição de Propionibacterium freudenreichii PS-1 e do tratamento termico do leite sobre o desenvolvimento de Bifidobacterium animalis Bb 12 em iogurte". [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255805.
Pełny tekst źródłaTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: A produção de iogurtes com Bifidobacterium spp. tem crescido muito nas últimas décadas visando a produção de alimentos funcionais. Contudo, para que o produto possa apresentar tais propriedades, tem sido alegado que o número mínimo de células viáveis de Bifidobacterium spp. presentes no momento do consumo deva ser de 106 UFC/g de produto. Entretanto, vários estudos têm mostrado produtos comerciais com contagens menores do que as recomendadas, durante a estocagem do iogurte. Esse fato é reflexo tanto da dificuldade de incorporação destes microrganismos ao iogurte, devido às condições de processo que não são favoráveis ao desenvolvimento da bifidobactéria, bem como pela dificuldade de enumeração destes microrganismos na presença das culturas do iogurte. Este trabalho avaliou o uso dos meios M-MRS, MRS-NNLP, MRS-LP, RCPB pH5 e RCPB pH5 enriquecido com extrato de fígado, visando a contagem seletiva ou diferencial de Bifidobacterium animalis Bb 12 na presença das culturas do iogurte e estudou o efeito do tratamento térmico do leite, visando o aumento do teor de lactulose e, da adição de Propionibacterium freudenreichii PS-1, sobre o desenvolvimento e manutenção do número de células viáveis de B. animalis Bb 12 durante a fermentação e estocagem do iogurte. Dos meios estudados, o meio RCPB pH5, enriquecido com 150mL/L de extrato de fígado, foi o mais indicado para a contagem de B. animalis Bb 12 em iogurte por ter apresentado uma excelente diferenciação deste microrganismo, após a estocagem refrigerada do iogurte. O tratamento térmico do leite de 142°C/15 segundos não afetou o desenvolvimento de B. animalis Bb 12 durante a fermentação do iogurte e também não influenciou a sua resistência à estocagem refrigerada. Entretanto, o tratamento térmico alterou significativamente a textura, diminuindo consideravelmente a dureza, gomosidade e adesividade do iogurte, resultando em um produto com menor separação de soro. A adição de P. freudenreichii PS-1 aumentou em aproximadamente duas vezes o número de células de B. animalis Bb 12 ao final da fermentação e melhorou a resistência da bifidobactéria à estocagem refrigerada. A presença da propionibactéria também alterou significativamente a textura final do iogurte, aumentando consideravelmente a gomosidade e adesividade do produto final, bem como resultou em um iogurte com menor separação de soro durante a estocagem refrigerada
Abstract: Bifidobacterium spp. has been used to produce probiotic yoghurts due to its therapeutic properties. However, it has been claimed that the number of bifidobactéria in yoghurt at the time of consuming must be 106 CFU /g of product to perform their therapeutic functions. Many studies found a low recovery of bifidobactéria from commercial products during shelf life. The low viability of bifidobactéria can be attributed to the process conditions of yoghurt, which is not favorable to the growth of bifidobactéria, and to the difficulty for enumeration of bifidobactéria in the presence of yoghurt bacteria. The objectives of this work were to evaluate the following media: M-MRS, MRS-NNLP, MRS-LP, RCPB pH5 and fortified RCPB pH5 to enumerate B. animalis Bb 12 in yoghurt, and to evaluate the heat treatment of milk (142°C/15 seconds) and the addition of P. freudenreichii PS-1 on the growth of B. animalis Bb 12 during yoghurt fermentation and during shelf life. RCPB pH5 fortified with 150 mL/L of liver extract was the best media due to its excellent differentiation during refrigerated storage of yoghurt. The heat treatment of milk (142°C/15 seconds) did not have effect on the growth of bifidobactéria during fermentation and it also did not improve the bifidus viability during storage. Heat treatment, however, had a strong effect on yoghurt texture, decreasing the sineresis and some parameters of TPA (hardness, gumminess and adhesiveness). The addition of P. freudenreichii PS-1 increased two fold the bifidobactéria growing during yoghurt fermentation and it also increased the viability of bifidobactéria during yoghurt shelf life. The addition of P. freudenreichii PS-1 also decreased the sineresis and increased TPA parameters of hardness, gumminess and adhesiveness. Addition of P. freudenreichii PS-1 to the yoghurt seems to be a good growth promoter for B. animalis Bb 12
Doutorado
Tecnologia de Alimentos
Doutor em Tecnologia de Alimentos
Curiche, Natalia. "Visualization of Propionibacterium acnes in Patients Diagnosed with Acne Vulgaris. - Propionibacterium acnes Detected with Immunofluorescence and Fluorescence in situ Hybridization". Thesis, Umeå universitet, Biomedicinsk laboratorievetenskap, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-58623.
Pełny tekst źródłaVan, der Merwe Iansha (Iansha Rosalia) 1975. "Characterization of thoeniicin 447 produced by Propionibacterium thoenii". Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52729.
Pełny tekst źródłaENGLISH ABSTRACT: Antimicrobial peptides continue to be one of the most important classes of food additives. The food industry is especially interested in the application of naturally occuring and biologically derived preservatives. Among the metabolites of industrial importance produced by propionibacteria are peptides called bacteriocins. Bacteriocins are ribosomally synthesized peptides with antagonistic activity against closely related microorganisms. Many microorganisms associated with food produce bacteriocins, which have stimulated interest in the use of these peptides as natural food preservatives. Numerous bacteriocins are produced by lactic acid bacteria, but only a few have been reported for propionibacteria. Since propionic acid bacteria have GRAS (generally regarded as safe) status, their metabolic compounds should be safe for human consumption. Propionibacterium thoenii 447, isolated from Emmentaler cheese, produces a bacteriocin-like peptide, named thoeniicin 447, with a narrow spectrum of activity. The peptide displays a bactericidal mode of action against Lactobacillus delbrueckii subsp. bulgaricus and a bacteriostatic action against Propionibacterium acnes. Optimal bacteriocin production was detected during the early stationary growth phase. The peptide is resistant to heat treatments of 60°C and 80°C for 15 and 30 min and to 100°C for 15 min, but loses 80% of its activity after autoclaving (10 min at 121°C). Thoeniicin 447 remains active after incubation in buffers with pH values ranging from 1-10. The peptide is inactivated by pepsin, pronase, a-chymotrypsin, trypsin and Proteinase K. Thoeniicin 447 was partially purified by ammonium sulfate precipitation, followed by SP-Sepharose cation exchange chromatography. The estimated size of thoeniicin 447, according to tricine-SDSPAGE, is approximately 6 kDa. Based on DNA sequencing, the mature peptide is 7130 Da in size and homologous to propionicin Tl produced by P. thoenii strain 419. Thoeniicin 447 is a relatively small, cationic and heat-stable peptide and can therefor be classified as a member of class II bacteriocins. These features are very similar to those of bacteriocins produced by lactic acid bacteria. However, no unique classification system has been proposed for bacteriocins of propionibacteria. As a member of the genus Propionibacterium, P. thoenii 447 is generally regarded as safe. This, together with the narrow spectrum of activity, particularly the action against P. acnes, heat tolerance of thoeniicin 447 and its activity over a wide pH range renders the peptide suitable for possible pharmaceutical applications.
AFRIKAANSE OPSOMMING: Antimikrobiese middels sal deurgaans beskou word as een van die belangrikste klasse van voedsel bymiddels. Die voedselindustrie is veral geïnteresseerd in die toepassing van preserveermiddels van 'n meer natuurlike en biologiese oorsprong. Onder die metaboliese produkte van industriële belang wat deur propionibakterieë geproduseer word is antimikrobiese peptiede (bakteriosiene). Bakteriosiene is ribosomaal-gesintetiseerde peptiede met 'n antagonistiese aktiwiteit teenoor naverwante bakterieë. Verskeie bakteriosiene word deur melksuurbakterieë geproduseer, terwyl slegs enkele vir propionibakterieë beskryf is. Baie van hierdie propionibakterieë word in die algemeen as veilig beskou en het GRAS status. Die metaboliete wat hulle produseer behoort dus veilig vir menslike gebruik te wees. Propionibacterium thoenii 447 is uit Emmentaler kaas geisoleer en produseer 'n bakteriosien-agtige peptied, naamlik thoeniicin 447 met 'n beperkte spektrum van aktiwiteit. Die peptied het 'n bakteriosidiese werking teenoor Lactobacillus delbrueckii subsp. bulgaricus en 'n bakteriostatiese werking teenoor Propionibacterium acnes. Optimum bakteriosien produksie is verkry tydens die vroeë stationêre groeifase. Die peptied is bestand teen hittebehandelings van 60°C en 80°C vir 15 en 30 min, asook 100°C vir 15 min, maar verloor 80% van sy aktiwiteit na outoklavering (lOmin by 121°C). Die peptied blyaktief na inkubasie in buffers van pH 1-10. Die peptied word deur pepsien, pronase, uchymotripsien, tripsien en Proteinase K geïnaktiveer. Thoeniicin 447 is met behulp van ammoniumsulfaat-presipitasie, gevolg deur SPSepharose katioon-uitruilchromatografie gedeeltelik gesuiwer. Skeiding op "n trisien-SDS poliakrielarnied-jel het 'n aktiewe band van ongeveer 6 kDa getoon. Volgens die DNA volgorde bepaling is thoeniicin 447, 7130 Da in grootte en homoloog aan Propionicin Tl, geisoleer vanaf P. thoenii stam 419. Thoeniicin 447 is 'n relatiewe klein, kationiese en hitte-bestande peptied en kan op grond hiervan as 'n lid van die klas II bakteriosiene geklassifiseer word. Hierdie eienskappe is soortgelyk aan die eienskappe van bakteriosiene geproduseer deur melksuurbakterieë. Tot op hede is geen klassifikasiesisteem vir die bakteriosiene van propionibakterieë voorgestel nie. As 'n lid van die genus Propionibacterium, word P. thoenii 447 in die algemeen as veilig beskou. Dit, tesame met die nou spektrum van aktiwiteit, veral teenoor P. acnes, die hittetoleransie van thoeniicin 447, asook die aktiwiteit oor 'n wye pH-grens, maak die peptied geskik vir moontlike farmaseutiese toepassings.
Grassi, Maria Carolina de Barros 1984. "Estudo genético e metabólico da bactéria Propionibacterium acidipropionici". [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/316784.
Pełny tekst źródłaTese (doutorado) - Universidade Estadual de Campinas, Instituto de Biologia
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Doutorado
Genetica de Microorganismos
Doutor em Genetica e Biologia Molecular
Vieira, Machado Eduardo Souza. "Culture de propionibacterium freudenreichii et production d'arôme emmental". Compiègne, 1994. http://www.theses.fr/1994COMP734S.
Pełny tekst źródłaKsiążki na temat "Propionibacterium"
Khamagaeva, I. S. Biotekhnologii Ła zakvasok propionovskikh bakterii. Ulan-Ude: Izd-vo VSGTU, 2006.
Znajdź pełny tekst źródłaAdlam, C. Structure and function of selected antigens from the pathogenic bacteria Propionibacterium acnes, Staphylococcus aureus and Pasteurella haemolytica. Birmingham: University of Birmingham, 1987.
Znajdź pełny tekst źródłaVorobjeva, Lena I. Propionibacteria. Dordrecht: Springer Netherlands, 1999. http://dx.doi.org/10.1007/978-94-017-2803-4.
Pełny tekst źródłaVorobjeva, L. I. Propionibacteria. Springer, 2014.
Znajdź pełny tekst źródłaHutchinson, Jonathan A. Antibiotic resistance in propionibacterium acnes. 1995.
Znajdź pełny tekst źródłaVorobjeva, L. I. Propionibacteria. Springer, 1999.
Znajdź pełny tekst źródłaVorobjeva, L. I. Propionibacteria. Springer, 2010.
Znajdź pełny tekst źródłaSalih, Mohammed Ali. Studies on growth metabolites produced by Propionibacterium shermanii. 1985.
Znajdź pełny tekst źródłaVorobjeva, L. I. Propionibacteria. Springer London, Limited, 2013.
Znajdź pełny tekst źródłaTeo, Alex Yeow-Lim. Effects of propionibacterial metabolites on spoilage and pathogenic bacteria in dairy products. 1993.
Znajdź pełny tekst źródłaCzęści książek na temat "Propionibacterium"
Johnson, Douglas I. "Propionibacterium spp." W Bacterial Pathogens and Their Virulence Factors, 121–25. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-67651-7_8.
Pełny tekst źródłaVorobjeva, Lena I. "The genus Propionibacterium". W Propionibacteria, 4–46. Dordrecht: Springer Netherlands, 1999. http://dx.doi.org/10.1007/978-94-017-2803-4_2.
Pełny tekst źródłaBährle-Rapp, Marina. "Propionibakterie, auch: Propionibacterium". W Springer Lexikon Kosmetik und Körperpflege, 454. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_8531.
Pełny tekst źródłaStackebrandt, Erko, Cecil S. Cummins i John L. Johnson. "Family Propionibacteriaceae: The Genus Propionibacterium". W The Prokaryotes, 400–418. New York, NY: Springer New York, 2006. http://dx.doi.org/10.1007/0-387-30743-5_19.
Pełny tekst źródłaBrüggemann, H. "Skin: Acne and Propionibacterium acnes Genomics". W Handbook of Hydrocarbon and Lipid Microbiology, 3215–25. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-540-77587-4_244.
Pełny tekst źródłaStackebrandt, Erko. "The Family Propionibacteriaceae: Genera other than Propionibacterium". W The Prokaryotes, 725–41. Berlin, Heidelberg: Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-642-30138-4_194.
Pełny tekst źródłaClark, J. E. "Purification of Polyphosphate Glucokinase from Propionibacterium Shermanii". W Novel Biodegradable Microbial Polymers, 213–21. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-2129-0_18.
Pełny tekst źródłaBrüggemann, Holger. "Skin: Cutibacterium (formerly Propionibacterium) acnes and Acne Vulgaris". W Health Consequences of Microbial Interactions with Hydrocarbons, Oils, and Lipids, 225–43. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-15147-8_20.
Pełny tekst źródłaBrüggemann, Holger. "Skin: Cutibacterium (formerly Propionibacterium) acnes and Acne Vulgaris". W Health Consequences of Microbial Interactions with Hydrocarbons, Oils, and Lipids, 1–20. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-72473-7_20-1.
Pełny tekst źródłaPatrick, Sheila, i Andrew McDowell. "Propionibacterium acnes: An Emerging Pathogen in Biomaterial-Associated Infection". W Biomaterials Associated Infection, 87–105. New York, NY: Springer New York, 2012. http://dx.doi.org/10.1007/978-1-4614-1031-7_4.
Pełny tekst źródłaStreszczenia konferencji na temat "Propionibacterium"
Koenig, Karsten, M. Teschke, Stephen G. Eick, W. Pfister, Herbert Meyer i Karl-Juergen Halbhuber. "Photodynamic-induced inactivation of Propionibacterium acnes". W BiOS '98 International Biomedical Optics Symposium, redaktor Thomas J. Dougherty. SPIE, 1998. http://dx.doi.org/10.1117/12.308137.
Pełny tekst źródłaTuchina, Elena S., i Valery V. Tuchin. "In vitro LED and laser light photoinactivation of Propionibacterium acnes". W SPIE Proceedings, redaktor Valery V. Tuchin. SPIE, 2008. http://dx.doi.org/10.1117/12.803986.
Pełny tekst źródłaZhang, Yongguang, Yin Liu, Fan Zhang, Rubing Zhang i Jianhang Zhu. "The effect of ethanol on the growth and propionic acid formation of propionibacterium acidipropionici". W 2010 3rd International Conference on Biomedical Engineering and Informatics (BMEI). IEEE, 2010. http://dx.doi.org/10.1109/bmei.2010.5639469.
Pełny tekst źródłaKusuma, Irawan Wijaya, Rahmini, Enih Rosamah, Supomo i Harlinda Kuspradini. "Antibacterial Activity Against Propionibacterium acnes of n-Hexane Fractions from Siam Weed Leaves (Chromolaena odorata)". W Joint Symposium on Tropical Studies (JSTS-19). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/absr.k.210408.033.
Pełny tekst źródłaMeinisasti, Resva, Wenti Puspita i Raden Sunita. "Test Effectiveness Antimicrobial Extract Etanol Leaves Melinjo (Gnetum gnemon L.) On Growth Of Bacteria Propionibacterium Acnes". W Proceedings of the 1st International Conference on Inter-professional Health Collaboration (ICIHC 2018). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/icihc-18.2019.25.
Pełny tekst źródłaWeng, D., J. Song i H. Li. "The Role of IL-17A in the Mouse Model of Sarcoid Granulomatous Mice Induced by Propionibacterium Acnes". W American Thoracic Society 2019 International Conference, May 17-22, 2019 - Dallas, TX. American Thoracic Society, 2019. http://dx.doi.org/10.1164/ajrccm-conference.2019.199.1_meetingabstracts.a4504.
Pełny tekst źródłaEnwemeka, Chukuka, Violet Bumah, Daniela Masson-Meyers, Dawn Castel i Chris Castel. "Optimizing the antimicrobial efficacy of pulsed 450-nm light on Propionibacterium acnes through correlation with fluorescence spectroscopy". W Photonics in Dermatology and Plastic Surgery 2019, redaktorzy Bernard Choi i Haishan Zeng. SPIE, 2019. http://dx.doi.org/10.1117/12.2510796.
Pełny tekst źródłaTuchina, Elena S., i Valery V. Tuchin. "Low-intensity LED (625 and 405 nm) and laser (805 nm) killing of Propionibacterium acnes and Staphylococcus epidermidis". W SPIE BiOS: Biomedical Optics, redaktorzy Michael R. Hamblin, Ronald W. Waynant i Juanita Anders. SPIE, 2009. http://dx.doi.org/10.1117/12.814812.
Pełny tekst źródłaDesrini, Sufi, i Hifzhan Maulana Ghiffary. "Comparison of antibacterial activity of Talok (Muntingia calabura L) leaves ethanolic and n-hexane extracts on Propionibacterium acnes". W PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON APPLIED SCIENCES (ICAS-2). Author(s), 2018. http://dx.doi.org/10.1063/1.5033382.
Pełny tekst źródłaFitri, Noor, Ifat Fatimah, Lutfi Chabib i Febi Indah Fajarwati. "Formulation of antiacne serum based on lime peel essential oil and in vitro antibacterial activity test against Propionibacterium acnes". W PROCEEDINGS FROM THE 14TH INTERNATIONAL SYMPOSIUM ON THERAPEUTIC ULTRASOUND. Author(s), 2017. http://dx.doi.org/10.1063/1.4978196.
Pełny tekst źródłaRaporty organizacyjne na temat "Propionibacterium"
Jain, M. K., R. Narayan i O. Han. Anaerobic bioprocessing of low-rank coals. [Veillonella alcalescens and Propionibacterium acidipropionici]. Office of Scientific and Technical Information (OSTI), styczeń 1992. http://dx.doi.org/10.2172/5520833.
Pełny tekst źródłaBarefoot, Susan F., Bonita A. Glatz, Nathan Gollop i Thomas A. Hughes. Bacteriocin Markers for Propionibacteria Gene Transfer Systems. United States Department of Agriculture, czerwiec 2000. http://dx.doi.org/10.32747/2000.7573993.bard.
Pełny tekst źródłaBarefoot, Susan, Benjamin Juven, Thomas Hughes, Avraham Lalazar, A. B. Bodine, Yitzhak Ittah i Bonita Glatz. Characterization of Bacteriocins Produced by Food Bioprocessing Propionobacteria. United States Department of Agriculture, sierpień 1992. http://dx.doi.org/10.32747/1992.7561061.bard.
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