Microbes Associated with Freshly Prepared Juices of Citrus and Carrots by Kamal Rai Aneja, Romika Dhiman, Neeraj Kumar Aggarwal, Vikas Kumar, Manpreeet Kaur

“…Alternaria, Aspergillus terreus, A. niger, Cladosporium, and Fusarium were also observed in tested juice samples. Some of the microorganisms detected in these juice samples can cause disease in human beings, so there is need for some guidelines that can improve the quality of fruit juices.…”
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The Spread of Antibiotic Resistance Genes In Vivo Model by Shuan Tao, Huimin Chen, Na Li, Tong Wang, Wei Liang

“…Most drug resistance genes are located on plasmids, and the spread of drug resistance genes among microorganisms through plasmid-mediated conjugation transfer is the most common and effective way for the spread of multidrug resistance. …”
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Hib Vaccines: Past, Present, and Future Perspectives by Adi Essam Zarei, Hussein A. Almehdar, Elrashdy M. Redwan

“…Increased knowledge in the fields of immunology, molecular biology, glycobiology, glycoimmunology, and the biology of infectious microorganisms has led to a dramatic increase in vaccine efficacy.…”
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Microbiota in the ptarmigan intestine-An Inuit delicacy and its potential in popular cuisine. by Mads Bjørn Bjørnsen, Nabila Rodríguez Valerón, Diego Prado Vásquez, Esther Merino Velasco, Anders Johannes Hansen, Aviaja Lyberth Hauptmann

“…While gastrophagy provides the potential to transfer a large number of intestinal microorganisms from prey to predator, including to the human gut, its microbial implications remain to be investigated. …”
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Antibacterial activity of Streptomyces spp. crude extract on multidrug resistant Psedomonas aeruginosa isolated from clinical samples by Zainab Hasan Abed, Eman Mohammad Jarallah

“…Abstract Background: Actinomycetes are the heterogeneous group of microorganisms, which have thread-like filaments, isolated from the soil. …”
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Bioinformatics exploration of identified garlic-derived antimicrobial peptides: a food-based approach to quorum sensing inhibition in foodborne pathogens by Mahmoud Dahab, Mohammed Aladhadh

“… The growing frequency of antibiotic-resistant microorganisms requires novel antimicrobial methods. Quorum Sensing (QS), a bacterial communication system, is critical for controlling virulence factors and biofilm development, contributing to many foodborne bacteria' pathogenicity. …”
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The quality of the white pickled cheese in konva region by Saliha Altın, O Cenap Tekinşen

“…The average colony forming unit of aerobic mesophilic microorganisms, coliform bacteria. Staphylococcus spp.. …”
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Determination of microbiological, chemical, and sensory characteristics of hosmerim desserts derived from sheep, goat, and cow cheese by Yılmaz Seçim, Gürkan Uçar

“…There were differences in the fat, color, textural and sensory analysis values of the samples at days of storage 0,7 and 14. No microorganisms were found in Hosmerim desserts.<p> <b>Conclusion:</b> It has been observed that Höşmerim desserts produced using standard method and packaged with apropriate materials can be microbiologically and chemically preserved for 14 days and sensory properties maintenance for 7 days after production under standard conditions and packaging with appropriate materials. …”
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Synergist effect of thermosonication and NaCl on inactivation of Staphylococcus aureus and Shigella flexneri in lettuce: The effect of acoustic field and reaction kinetics by Reza Roohi, Seyed Mohammad Bagher Hashemi, Mohammad Reza Zarrinpour Balaei

“…Additionally, no significant relationship between entropy reduction and type of microorganisms was observed. The samples that were treated only with NaCl had higher energy absorption than the other samples.…”
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Health and Safety Considerations of Fermented Sausages by Askild Holck, Lars Axelsson, Anette McLeod, Tone Mari Rode, Even Heir

“…In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.…”
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The Occurrence of Sequences Identical with Epitopes from the Allergen Pen a 1.0102 Among Food and Non-Food Proteins by Minkiewicz Piotr, Sokolowska Jolanta, Darewicz Malgorzata

“…The rare pentapeptide with the DEERM sequence occurs in proteins not sharing homology with tropomyosins. Pathogenic microorganisms are the most abundant category of organisms synthesizing such proteins.…”
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Quinolin-4-ones: Methods of Synthesis and Application in Medicine by Katarzyna Gach-Janczak, Justyna Piekielna-Ciesielska, Jakub Waśkiewicz, Kamil Krakowiak, Karol Wtorek, Anna Janecka

“…These compounds occur naturally in plants and microorganisms but can also be obtained synthetically. …”
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Prospects of Artificial Kefir Grains Prepared by Cheese and Encapsulated Vectors to Mimic Natural Kefir Grains by Xue Han, Huaxi Yi, Sainan Zhao, Jialei Sun, Yu Wang

“…Results indicated that the protein and polysaccharide content of cheese vector were much higher than encapsulated vector; the distribution of microorganisms inside the cheese vector was more similar to that inside the natural kefirs. …”
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Practice of standard Cross Infection Protocol in Private Dental Clinics of Khyber Pakhtunkhwa, Pakistan: A cross-sectional study by Hassan Maqbool, Khadija Sajid, Zarnab Rizwan

“…Dental clinical settings represent a high organic hazard of spreading a wide scope of microorganisms. The objective of this study is to gather information of different dentists regarding their practice of standard cross infection protocols and how can they improve the same in their private practices. …”
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Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages by Felix Kwashie Madilo, Angela Parry-Hanson Kunadu, Kwaku Tano-Debrah, Firibu Kwesi Saalia, Unathi Kolanisi

“…This article reviewed the available information, such as processing techniques of African traditional beverages, the raw materials used to producing them, and the microorganisms associated with the production processes.…”
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Evaluation of antimicrobial short sequence peptides derived from mackerel gill and intestine against gram-negative bacteria by Wonganu Benjamaporn, Paenthong Mathaphon, Roytrakul Sittiruk

“…Antimicrobial peptides (AMPs) are small peptides that play a crucial role in growth inhibiting of pathogenic microorganisms in many organisms including humans. Therefore, the study of those peptides is interesting in the applications in food and pharmaceutical industries. …”
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Test for Bacterial Content in Soy Sauce and Tomato Sauce at Masomba Market, Palu City by Hasrina

“…Even the food consumed is of particular concern because it causes many losses, such as patients who are poisoned or whose digestion is disrupted due to the food being consumed has been contaminated by materials or microorganisms. This study aims to determine the bacterial content of various brands of soy sauce and tomato sauce in Masomba market, Palu City. …”
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PENGUJIAN MIKROORGANISME LOKAL ( MOL) LIMBAH SAYURAN TERHADAP PERTUMBUHAN DAN PRODUKSI TANAMAN SAWI ( Brassica juncea L) by Sri Utami Lestari, Neng Susi, Enny Mutryarny

“…Veg mole is expected in addition to its local microorganisms also Nitrogen element content can increase the growth and production of mustard plants. …”
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Studies on the effectiveness of cefoperazone on subclinical mastitis of dairy cows by Erol ALAÇAM, Tevfik TEKELİ, Yavuz SEZEN, Osman ERGANİŞ

“…The samples which are free from the pathogen isolated from the first sample were decided as a cured.<p> The microorganisms isolated from the infected quarters were found to be 50.44% for staphylococcus, 30.75% for streptococcus. …”
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Synthesis, Spectroscopic Characterization, and Biological Activities of Metal Complexes of 4-((4-Chlorophenyl)diazenyl)-2-((p-tolylimino)methyl)phenol by C. Anitha, C. D. Sheela, P. Tharmaraj, V. V. Hema

“…Antimicrobial studies against several microorganisms indicate that the complexes are more potent bactericides and fungicides than the ligand. …”
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