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1.
Folia Microbiol (Praha) ; 55(3): 265-9, 2010 May.
Article in English | MEDLINE | ID: mdl-20526840

ABSTRACT

The yellow-green alga Trachydiscus minutus (class Xanthophyta) was cultivated in a standard medium and in media without sulfur and nitrogen. Its yield after a 16-d cultivation reached 13 g dry mass per 1 L medium. The content of oligoenoic ('polyenoic') fatty acid (PUFA), i.e. eicosapentaenoic (EPA), was in excess of 35 % of total fatty acids; the productivity was thus 88 mg/L per d. This result makes the alga a very prospective organism that may serve as a new biotechnological source of single cell oil.


Subject(s)
Biotechnology/methods , Eicosapentaenoic Acid/metabolism , Eukaryota/metabolism , Culture Media/chemistry , Eukaryota/growth & development
2.
Vet Med (Praha) ; 27(6): 363-70, 1982.
Article in Czech | MEDLINE | ID: mdl-6812264

ABSTRACT

A method of salmonellae rapid isolation on semi-solid agar medium in glass U-shaped tubes was tested and the results were compared with those obtained by using the selective multiplication medium after Rappaport and Kauffmann medium with sub-cultures on agars with brilliant green and sodium desoxycholate. This method was verified by employing the collection strains of selected serotypes of salmonellae, E. coli collection strains and microorganisms of the genus Proteus. The described method was used to examine the pig carcasses infected artificially by the serotypes of Salmonella typhimurium and Salmonella cholerae suis v. Kunzendorf, rectal smears of calves and dogs and smears from the sanitation vehicles. The best method for isolating salmonellae from the mixtures with contaminants and for the examination of excrements, rectal smears and smears was that using the semi-solid agar medium in glass U-shaped tubes. This method is also applicable to purification of bacterial mixtures from microorganisms of the genus Proteus.


Subject(s)
Culture Media , Salmonella/isolation & purification , Animals , Cattle , Dogs , Feces/microbiology , Rectum/microbiology , Swine
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