Sökning: "Rahnella"

Hittade 3 avhandlingar innehållade ordet Rahnella.

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

    Detta är en avhandling från Division of Food Technology, Lund University

    Författare :Crister Olsson; Lund University.; Lunds universitet.; [2003]
    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

  2. 2. Chemical signals in interactions between Hylobius abietis and associated bacteria

    Detta är en avhandling från Stockholm : Kungliga tekniska högskolan

    Författare :Karolin Axelsson; KTH.; [2016]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; Pine weevil; Hylobius; Rahnella; Pseudomonas; bacteria; fungi; metabolites; 2-methoxyphenol; 2-phenylethanol; Kemi; Chemistry;

    Sammanfattning : The pine weevil (Hylobius abietis L.) is one of the two topmost economically important insect pests in Swedish conifer forests. The damage increase in areas were the silvicultural practice is to use clear cuttings were the insects gather and breed. LÄS MER

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

    Detta är en avhandling från Department of Food Technology, Lund University

    Författare :Anne-Marie Lindberg; Lund University.; Lunds universitet.; [1997]
    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