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Fungi belonging to Candida genus, especially C. albicans play an important role in microflora of oral cavity. Microbial colonisation process taking place within oral cavity is inseparably related to formation of multispecies biofilm, i.e. dental and denture plaque. A mature fungal biofilm is a heterogeneous three-dimensional dense conglomeration of mixture of di!erent morphological forms: blastospores, germ tubes, pseudohyphae and hyphae surrounded by the extracellular polymeric matrix. Composition and specific properties of substratum, saliva and yeasts as well as multiple intricate interactions between all of them influence the ability of Candida spp. isolates to adhere and colonise both natural and artificial surfaces, followed by biofilm formation. Obviously, specific complex host-pathogen interactions also should not be neglected. A lot of additional factors like poor oral and denture hygiene, low pH under prosthesis, sufficient concentration of sugar and iron or antibody titres influence Candida adhesion and colonisation of acrylic resin base. C. albicans is capable of inducing a variety of superficial diseases of the oral mucosa. The most common clinical form of oral candidal infection related to biofilm formation a!ecting a great deal of denture wearers is denture-associated stomatitis, also known as chronic atrophic candidiasis or erythemateous candidasis. Development of C. albicans biofilm on a denture surface constitutes a difficult and hard to resolve problem which may concern every single prosthesis-wearer. Thus, careful oral and denture hygiene is highly recommended for the population of artificial teeth wearers.
Research was conducted for the present paper on microbiological contamination of the air within the City of Toruń. It follows from the studies conducted that microorganisms occurred in greater numbers in the air within the area of the Old Town than in the Rubinkowo residential district. The number of microorganisms in the air was subject to seasonal changes. The highest numbers of heterotrophic mesophylic bacteria (CFU 37°C) were found in the summer season and the lowest in the winter season. The majority of isolated bacteria belonged to Gram positive forms - bacilli or cocci. A significant proportion of the isolated bacteria displayed antibiotic resistance to commonly used antibiotics.
Results of qualitative and quantitative studies on microflora of low-salt herring slices supplemented with 0%, 0.2% and 0.3% of sodium benzoate (E-211) are presented. Herring slices were subjected to low salting with addition of 0%, 0.2% and 0.3% of sodium benzoate according to a recipe provided by a local manufacturer. It was observed that sodium benzoate reduced diversity of bacteria and yeasts in a tested product and exerted no influence on the total number of bacteria and yeasts. It gave the evidence that an empty ecological niche was created after elimination of some species by the preservative and remainders substituted them. As a result no reduction of the total number of micro-organisms was observed and a shelf life of the product was not prolonged. Our results proved that sodium benzoate is the ineffective preservative for low-salt herring production.
Alder (Alnus glutinosa L.) is often applied in recultivation of technogenous areas for its small seat requirements. It is so called the pioneer species. The aim of this study was to determine and compare the degree of microflora development under alder growing on a heap and on a sand mine excavation. Different groups of microbes as well as the kinetics of bacterial growth were determined. The development of microflora under alder growing on the sand mine excavation was poor but better than on the coal mine spoil.
The aim of the present paper was to determine the level of resistance of Lactobacillus bacteria isolated from sauerkraut and pickled cucumbers to antibiotics. Lactic fermentation bacteria were isolated on MRS, according to the methodology elaborated by Rogos. Tests API 50 CH (produced by the company bioMerieux) were applied for identification. Resistance to antibiotics was determined employing the diffusion method. It was found that the resistance of Lactobacillus rods isolated from pickled products to antibiotics depended on the strain species and source of its origin. All strains of Lactobacillus planiarum and Lactobacillus brevis were resistant to nalidixic acid, 41.3% of strains turned out to be resistant to kanamycin, while only 3.4% to neomycin. As concerns polypeptide antibiotics, 27.5% of the strains tested were resistant to Colistin. All strains of lactic fermentation bacteria isolated from pickled vegetables were sensitive to ß-lactam antibiotics, riphamycins, furan derivatives and chloramphenicol.
The aim of this study was to determine the influence of spontaneous fermentation and that with the use of probiotic bacteria and yeast on aflatoxin B1 concentration and the microflora pattern during fermentation. The probiotic preparation used contained bacteria resistant to gastric juice and bile: Lactobacillus paracasei LOCK 0920, Lactobacillus brevis LOCK 0944, Lactobacillus plantarum LOCK 0945, as well as live yeasts Saccharomyces cerevisiae LOCK 0140 of high fermenting capacity. After 6-h fermentation with the probiotic, in feed mixture with a low concentration of aflatoxin B1 (1 mg/kg), the amount of aflatoxin B1 decreased by 55%. In the case of a high concentration (5 mg/kg) the decrease in aflatoxin B1 was about 39%. This tendency was sustained during the following hours of incubation (12th and 24th h). The application of probiotic bacteria and yeasts resulted in the reduction of aerobic spore forming bacteria.
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