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lecithinase/stulpenis
Nuoroda įrašoma į mainų sritį
Puslapis 1 nuo 34 rezultatus
[Intensity of hemolysin and lecithinase production by Bacillus cereus strains isolated from food].
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The study was carried out on the filtrates of cultures of 60 Bacillus cereus strains isolated from food products which caused food poisoning (20 strains), from patients (20 strains) and from food analysed in routine supervision. The strains isolated from food poisoning demonstrated a more pronounced
Characteristics of enterotoxin distribution, hemolysis, lecithinase, and starch hydrolysis of Bacillus cereus isolated from infant formulas and ready-to-eat foods.
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Bacillus cereus is a ubiquitous environmental microbe implicated as a main cause of food poisoning with various symptoms, depending on the strain type and the isolation source. In this study, the potential virulence factors and biochemical properties of B. cereus isolated from infant formulas and
[Biosynthesis of extracellular phospholipase C (lecithinase) from Bacillus cereus depending on the nutrient medium composition and pH].
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The nutrient medium to provide rapid growth of microbial cells of Bacillus cereus str. 504, and biosynthesis of extracellular phospholipase C(EC 3.1.4.3) was selected. The nutrient medium contained acidic casein hydrolyzate, yeast extract or enzymatic hydrolyzate of fodder yeast, glucose, NaCl,
[Lecithinase formation by Bacillus cereus].
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[Dry nutrient medium for determining the lecithinase activity of Bacillus cereus].
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[Lecithinase activity of Bacillus cereus strains isolated from various natural sources].
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Effect of alcohols on the synthesis of lecithinase by Bacillus cereus.
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The lecithinase of Bacillus cereus and its comparison with Clostridium welchii alpha-toxin.
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Meningitis and bacteremia after ventriculoatrial shunt-revision: isolation of a lecithinase-producing Bacillus cereus.
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Lecithinase production by strains of Bacillus cereus Fr. and Fr. pathogenic for the larch sawfly, Pristiphora erichsonii (Htg).
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The effect of alcohols on the synthesis of lipase, lecithinase and other enzymes by Bacillus cereus.
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Toxigenic genes, spoilage potential, and antimicrobial resistance of Bacillus cereus group strains from ice cream.
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Bacillus spp. can be recovered from almost every environment. It is also found readily in foods, where it may cause food spoilage and/or food poisoning due to its toxigenic and pathogenic nature, and extracellular enzymes. In this study, 29 Bacillus cereus group strains from ice cream were examined
A Bacillus cereus cytolytic determinant, cereolysin AB, which comprises the phospholipase C and sphingomyelinase genes: nucleotide sequence and genetic linkage.
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A cloned cytolytic determinant from the genome of Bacillus cereus GP-4 has been characterized at the molecular level. Nucleotide sequence determination revealed the presence of two open reading frames. Both open reading frames were found by deletion and complementation analysis to be necessary for
Phenotypic and genotypic comparisons of 23 strains from the Bacillus cereus complex for a selection of known and putative B. thuringiensis virulence factors.
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Sixteen Bacillus thuringiensis, four Bacillus cereus and three Bacillus anthracis isolates were screened for a selection of known and putative B. thuringiensis virulence factors. PCR primers were designed to detect genes for phosphatidylcholine specific phospholipase C, phosphatidylinositol specific
[Transcriptional activator PlcR regulate the expression of multiple genes in Bacillus cereus].
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Food-poisoning and some diseases of human can be caused by potential pathogenic factors including phospholipases of c-type, hemolysins, enterotoxins, emetic toxin and others from Bacillus cereus which is an opportunistic pathegon. Generally, the expression of pathogenic genes is completed by a
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