Sökning: "Hafnia alvei"

Hittade 4 avhandlingar innehållade orden Hafnia alvei.

1. 1. Structural studies of some bacterial polysaccharides and extension of a method for lipid A cleavage

   Författare :Reine Eserstam; Karolinska Institutet; Karolinska Institutet; []
   Nyckelord :Serratia marcescens; Hafnia alvei; Vibrio cholerae; polysaccharide; NMR;

   Sammanfattning : The focus of the work presented in this thesis has been to study the structures of the capsular polysaccharide from Serratia marcescens O14:K12, and the O-antigen polysaccharides from Hafnia alvei strain 10457 and Vibrio cholerae serogroup 037. Nuclear magnetic resonance (NMR) spectroscopy was the primary technique employed. S. LÄS MER

3. 2. Structures of some bacterial polysaccharides with focus on pneumococcal polysaccharides and their associated C-polysaccharide

   Författare :Camilla Karlsson; Karolinska Institutet; Karolinska Institutet; []
   Nyckelord :Streptococcus pneumoniae; Pneumococcus; C-polysaccharide; Sphingomonas paucimoblis; Hafnia alvei; NMR spectroscopy; capsular polysaccharide; lipopolysaccharide; structure;

   Sammanfattning : This thesis describes the chemical structures of the capsular polysaccharides from Streptococcus pneumoniae types 18B, 32F, and 32A. The structure of the pneumococcal common antigen, C-polysaccharide, from a non-capsulated pneumococcal strain, CSR SCS2, is described and the structure of the C-polysaccharide associated with pneumococcal types 18B, 32F, and 32A. LÄS MER

4. 3. Characterization of Aeromonas, Enterobacteriaceae, Pseudomonas, Bacillus and Lactobacillus spontaneously growing to high numbers in milk, minced meat, fish or cheese

   Författare :Anne-Marie Lindberg; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Food Spoilage; Lactobacillus; Bacillus; Pseudomonas; Aeromonas; Enterobacteriaceae; Livsmedelsteknik;

   Sammanfattning : The spoilage flora of refrigerated raw and pasteurized milk was classified and identified by numerical phenotypic analysis. Isolations of bacteria were made at a defined spoilage stage, when the total aerobic count was 106-107 cfu per ml. The secondary flora of ripened Swedish and Norwegian cheeses was investigated by numerical analysis. LÄS MER

5. 4. Characterisation of Food Associated Bacteria by DNA based Methods, with Special Reference to Enterobacteriaceae

   Författare :Crister Olsson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; 16S rRNA; TTGE; ribotyping; Rahnella; Klebsiella; HPI; Enterobacteriaceae; food; Livsmedelsteknik;

   Sammanfattning : The presence of genes in food, encoding some virulence factors, was studied by PCR, and species of Enterobacteriaceae, associated with food, were studied by the DNA-based methods of TTGE, ribotyping and sequencing. The flora of fresh and chill-stored pork were analysed by a culture-independent approach, using specific amplification of 16S rRNA genes followed by cloning and sequencing. LÄS MER