Sökning: "randomly amplified polymorphic DNA"

Hittade 5 avhandlingar innehållade orden randomly amplified polymorphic DNA.

  1. 1. Detection and Characterisation of Salmonella in Animal Feed Samples by PCR-Based Methods

    Författare :Charlotta Löfström; Teknisk mikrobiologi; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; Biotechnology; Bioteknik; Biokemisk teknik; Biochemical technology; Analytisk kemi; Analytical chemistry; mykologi; virologi; bakteriologi; Mikrobiologi; validation; Microbiology; bacteriology; virology; mycology; Salmonella; ribotyping; detection; animal feed; randomly amplified polymorphic DNA; pulsed-field gel electrophorsis; pre-PCR processing; PCR; polymerase chain reaction; genotyping;

    Sammanfattning : Animal feed is a recognised source of Salmonella enterica for farm livestock and may also indirectly cause infection in people consuming foods of animal origin. It is therefore important to have rapid, reproducible and specific methods for the detection of Salmonella in feed, and for the characterisation of strains for further epidemiological investigations or to trace the source of contamination in a production facility. LÄS MER

  2. 2. The evolution of flat periwinkles Littorina fabalis and L. obtusata emhasizing mitochondrial introgression and restricted recombination

    Författare :Petri Kemppainen; Göteborgs universitet; Göteborgs universitet; Gothenburg University; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Speciation; Local adaptations; Ecotypes; Mitochondrial DNA; Introgression; Restricted recombination; Positive selection; Inversions; Chromosomal rearrangements;

    Sammanfattning : The evolution of species takes in general very long time and different mechanisms are likely to operate during the various stages of this process. Accordingly speciation should be studied at different levels of species divergence. LÄS MER

  3. 3. Lactobacillus in semi-hard cheese and their use as adjunct cultures

    Författare :Martin Antonsson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Adjunct culture; NSLAB; Non-starter Lactic acid bacteria; Cheese ripening; Model cheese; Lactobacillus paracasei; Cheese; Microbiology; bacteriology; virology; mycology; Mikrobiologi; bakteriologi; virologi; mykologi;

    Sammanfattning : The microflora of Herrgård cheese produced at three dairies was compared after three and six months maturation. The microflora of cheeses from two of the dairies was dominated by a spontaneous microflora of Lactobacillus after three months of ripening, while starter bacteria still dominated in cheese from the third dairy after six months. LÄS MER

  4. 4. Bacteriological Hygiene in the Production of Pasteurised Milk

    Författare :Åsa Eneroth; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; RAPD; Bacillus cereus; Pseudomonas; Gram-negative; recontamination source; spoilage flora; phychrotrophs; recontamination; dairy hygiene; pasteurised milk; Livsmedelsteknik;

    Sammanfattning : Critical contamination sites and sources for the Gram-negative psychrotrophs (GNP) of the taxa Pseudomonas, Enterobacteriaceae and Aeromonas, and the Gram-positive spore-forming (GPS) species Bacillus cereus, have been traced in the production line of pasteurised milk. Samples of raw and pasteurised milk from different sampling sites along the line were collected. LÄS MER

  5. 5. Lactobacilli dominating the normal vaginal flora

    Författare :Tell Jakobsson; Linköpings universitet; []
    Nyckelord :MEDICINE; MEDICIN;

    Sammanfattning : The microbiology of the ecological niche of the vagina is dynamic. There are numerous inhabitants, mainly anaerobic bacteria. During the fertile years the vaginal mucosa is normally dominated by lactobacilli, a fact that has been known for over a century. LÄS MER