scholarly journals Isolation and Characterization of an Enterobacter cloacae Strain That Reduces Hexavalent Chromium under Anaerobic Conditions

1989 ◽  
Vol 55 (7) ◽  
pp. 1665-1669 ◽  
Author(s):  
Pi-Chao Wang ◽  
Tsukasa Mori ◽  
Kohya Komori ◽  
Masanori Sasatsu ◽  
Kiyoshi Toda ◽  
...  
Keyword(s):  
Hexavalent Chromium ◽  
Enterobacter Cloacae ◽  
Anaerobic Conditions ◽  
Isolation And Characterization

scholarly journals Isolation and characterization of Helicobacter pylori recovered from gastric biopsies under anaerobic conditions

2016 ◽  
Vol 86 (2) ◽  
pp. 136-140 ◽  
Author(s):  
Guillerm Ignacio Perez-Perez ◽  
Thinh Nguyen Van ◽  
Duong Thu Huong ◽  
Gao Zhan ◽  
Do Nguyet Anh ◽  
...  
Keyword(s):  
Helicobacter Pylori ◽  
Anaerobic Conditions ◽  
Isolation And Characterization ◽  
Gastric Biopsies

Isolation and Characterization of Hexavalent Chromium-Reducing Rhizospheric Bacteria From a Wetland

2010 ◽  
Vol 12 (4) ◽  
pp. 317-334 ◽  
Author(s):  
Amparo Mauricio Gutiérrez ◽  
Juan José Peña Cabriales ◽  
María Maldonado Vega
Keyword(s):  
Hexavalent Chromium ◽  
Rhizospheric Bacteria ◽  
Isolation And Characterization

scholarly journals Isolation and characterization of a new bacterium carboxylating phenol to benzoic acid under anaerobic conditions.

1996 ◽  
Vol 178 (9) ◽  
pp. 2551-2558 ◽  
Author(s):  
T Li ◽  
J G Bisaillon ◽  
R Villemur ◽  
L Létourneau ◽  
K Bernard ◽  
...  
Keyword(s):  
Benzoic Acid ◽  
Anaerobic Conditions ◽  
Isolation And Characterization

A Yellow Discoloration of Cooked Cured Meat Products - Isolation and Characterization of the Causative Organism

1989 ◽  
Vol 52 (6) ◽  
pp. 392-395 ◽  
Author(s):  
ALLAN M. WHITELEY ◽  
MARIETTE D. D'SOUZA
Keyword(s):  
Meat Products ◽  
Heat Processing ◽  
Causative Organism ◽  
Refrigerated Storage ◽  
Anaerobic Conditions ◽  
Isolation And Characterization ◽  
Cured Meat ◽  
Layer Chromatography ◽  
Aerobic And Anaerobic

An organism has been isolated in pure culture that is capable of causing a yellow discoloration on a cooked cured meat substrate under aerobic and anaerobic conditions. This organism has subsequently been identified as a member of the genus Streptococcus. The characteristics were such that a tentative identification as Streptococcus faecium, sub-species casseliflavus was made. The organism is extremely heat resistant and could survive a heat processing of 71.1°C for 20 min. The yellow discoloration on a vacuum packaged luncheon style meat takes 3 to 4 wk to become apparent under refrigerated storage. The pigment was extracted and separated by thin layer chromatography (TLC). The evidence points to the compound being carotenoid in nature.

scholarly journals Isolation and characterization of a bacterial strain Hydrogenophaga sp. PYR1 for anaerobic pyrene and benzo[a]pyrene biodegradation

RSC Advances ◽  
2017 ◽  
Vol 7 (74) ◽  
pp. 46690-46698 ◽  
Author(s):  
Zaisheng Yan ◽  
Yu Zhang ◽  
Huifang Wu ◽  
Mingzhong Yang ◽  
Haichen Zhang ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
River Sediments ◽  
Anaerobic Conditions ◽  
Isolation And Characterization ◽  
Polycyclic Aromatic ◽  
Aerobic And Anaerobic ◽  
Aerobic And Anaerobic Conditions

A pyrene-degrading strainHydrogenophagasp. PYR1 was isolated from PAH-contaminated river sediments and found to be able to degrade high molecular weight-polycyclic aromatic hydrocarbons under both aerobic and anaerobic conditions.

Isolation and characterization of Enterobacter cloacae capable of metabolizing asparagine

1998 ◽  
Vol 50 (5) ◽  
pp. 568-572 ◽  
Author(s):  
M. S. Nawaz ◽  
D. Zhang ◽  
A. A. Khan ◽  
C. E. Cerniglia
Keyword(s):  
Enterobacter Cloacae ◽  
Isolation And Characterization
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