RESUMEN
This Letter reports results from the MINOS experiment based on its initial exposure to neutrinos from the Fermilab NuMI beam. The rates and energy spectra of charged current nu(mu) interactions are compared in two detectors located along the beam axis at distances of 1 and 735 km. With 1.27 x 10(20) 120 GeV protons incident on the NuMI target, 215 events with energies below 30 GeV are observed at the Far Detector, compared to an expectation of 336+/-14 events. The data are consistent with nu(mu) disappearance via oscillations with |Delta(m)2/32|=2.74 +0.44/-0.26 x10(-3)eV(2) and sin(2)(2theta(23))>0.87 (68% C.L.).
RESUMEN
Five oligonucleotide sequences are described that were used as primers in the polymerase chain reaction (PCR) to amplify specific sequences from Listeria DNA. When all five primers were used in combination, three PCR products were possible; a Listeria specific product that occurs with DNA from any Listeria sp., a Listeria monocytogenes specific product that occurs only in the presence of DNA from this organism and a universal product that is found using DNA from any bacterial source. The occurrence of these PCR products was used as a diagnostic test on bacteria isolated from various food samples to detect Listeria sp. and L. monocytogenes.
Asunto(s)
ADN Bacteriano/análisis , Microbiología de Alimentos , Listeria monocytogenes/aislamiento & purificación , Listeria/aislamiento & purificación , Reacción en Cadena de la Polimerasa , Secuencia de Bases , Listeria/genética , Listeria monocytogenes/genética , Datos de Secuencia MolecularRESUMEN
VariousPropionibacteria andLactobacilli have been grown in starch based media in pure and mixed cultures to ascertain the optimum conditions for propionic acid production. A system has been identified using.Propionibacterium freudenreichii ssshermanii grown in mixed culture withLactobacillus amylophilus that yields approximately 20g/l propionic acid from a medium consisting of wheat flour and corn steep liquor. Simple processing of fermentation broths results in a product containing approximately 30% (w/w) propionic acid that may be suitable for use as a food preservative.
