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Full-Text Articles in Life Sciences
Attachment And Proliferation Of Bacteria On Meat, James S. Dickson, King-Thom Chung, John D. Crouse
Attachment And Proliferation Of Bacteria On Meat, James S. Dickson, King-Thom Chung, John D. Crouse
James S. Dickson
The attachment of bacteria (Serratia marcescens, Staphylococcus aureus, Streptococcus faecalis, Salmonella arizonae, Pseudomonas aeruginosa, and Listeria monocytogenes), to lean muscle tissue and fat tissue was investigated. The number of cells attached to the meat was directly proportional to the initial cell concentrations present. There was no significant difference in the number of cells attached between the lean muscle tissue and fat tissues among the organisms tested. All bacteria tested except P. aeruginosa proliferated better on the lean muscle tissues than on the fat tissue at ambient temperature for 72 h. No significant attachment competition to tissue samples was seen between …
An Electrochemical Method Of Measuring The Oxidation Rate Of Ferrous To Ferric Iron With Oxygen In The Presence Of Thiobacillus Ferrooxidans, David J. Oliver, B. Pesic, P. Wichlacz
An Electrochemical Method Of Measuring The Oxidation Rate Of Ferrous To Ferric Iron With Oxygen In The Presence Of Thiobacillus Ferrooxidans, David J. Oliver, B. Pesic, P. Wichlacz
David J. Oliver
The oxidation of Fe2+ with oxygen in sulfate solutions was studied in the presence of T. ferrooxidans. To measure the chemical activity of bacteria, and the oxidation rate of iron, the redox potentials of solutions were continuously monitored during the experiments. The redox potentials were simultaneously monitored on the platinum and pyrite indicator electrodes. The redox potential versus time curves were further used to calculate the basic kinetic parameters, such as the reaction orders, the activation energy, and the frequency factor. It was found that under atmospheric conditions, and at Fe2+ < 0.001M, T < 25°C, and at pH above 2.2, the oxidation of iron is governed by the following rate expression: [equation image] Below pH = 2.2, the oxidation rate is independent of H+ Concentration.
A Comparison Of Magnetite Particles Produced Anaerobically By Magnetotactic And Dissimilatory Iron-Reducing Acteria, Derek Lovley, Bruce M. Moskowitz, Richard B. Frankel, Dennis A. Bazylinski, Holger W. Jannasch
A Comparison Of Magnetite Particles Produced Anaerobically By Magnetotactic And Dissimilatory Iron-Reducing Acteria, Derek Lovley, Bruce M. Moskowitz, Richard B. Frankel, Dennis A. Bazylinski, Holger W. Jannasch
Derek Lovley
No abstract provided.
Effect Of Electrical Charge On Attachment Of Salmonella Typhimurium To Meat Surfaces, James S. Dickson, John D. Crouse
Effect Of Electrical Charge On Attachment Of Salmonella Typhimurium To Meat Surfaces, James S. Dickson, John D. Crouse
James S. Dickson
Treating tissue with electrical current was found to affect both the initial attachment and total numbers of attached Salmonella typhimun’unl to meat tissues. When lean tissue was attached to the positive terminal of the power supply operating at 50 volts/125 mA DC, the total numbero f attachedc ells increasedT. hcrc was no effect when the samples were attached to the negative terminal. There was a significant (PcO.05) effect on the percentage of strongly attached bacteria with an increase in treating time. Electrical current was found to increase the percentage of strongly attached cells immediately after the current was applied.
Effects Of Dietary Fiber And Protein Concentration On Growth, Feed Efficiency, Visceral Organ Weights And Large Intestine Microbial Populations Of Swine, James S. Dickson, Friday O. I. Anugwa, Vincent H. Varel, Wilson G. Pond, Lennart P. Krook
Effects Of Dietary Fiber And Protein Concentration On Growth, Feed Efficiency, Visceral Organ Weights And Large Intestine Microbial Populations Of Swine, James S. Dickson, Friday O. I. Anugwa, Vincent H. Varel, Wilson G. Pond, Lennart P. Krook
James S. Dickson
Finishing barrows (average initial weight 55.5 ±2.4 kg) were used to determine the effects of high dietary fiber or protein on performance, visceral organ weights and large intestine microbial populations and to monitor the duration of regression of swine visceral organ mass and microbial populations to control values following trans fer from the high fiber or high protein diet to the control diet Four pigs from each diet were killed on d 17, 34, 48 and 66. From d 34 until slaughter 14 and 32 d later, all remaining pigs were fed the control diet ad libitum. High fiber resulted …