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salmonella infections/sojabønne
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3 resultater
Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max).
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Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut and soybean milks were studied. Milks were prepared from bambara and soybean and then fermented using Lactobacillus delbruieckii subspp. bulgaricus and Streptococcus salivarus subspp. thermophilus
DNA binding and uptake by nuclei isolated from plant protoplasts: factors affecting DNA binding and uptake.
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DNA binding and uptake by nuclei isolated from soybean (Glycine max L. Merr.) protoplasts were investigated using radioactive homogeneous DNA prepared from soybean cells. DNA binding to nuclei was found to decrease drastically with increased incubation time. Total uptake and acid-precipitable uptake
DNA Binding and Uptake by Nuclei Isolated from Plant Protoplasts: Fate of Single-stranded Bacteriophage fd DNA.
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Binding and uptake of exogenous DNA by nuclei isolated from Glycine max L. Merr were studied using (3)H-labeled single-stranded DNA of bacteriophage fd. A comparison of single-stranded with double-stranded DNA for binding and uptake by nuclei was also made.Isolated nuclei were incubated with
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