Zobrazeno 1 - 10
of 173
pro vyhledávání: '"Amos Nussinovitch"'
Publikováno v:
Microbial Biotechnology, Vol 16, Iss 7, Pp 1561-1576 (2023)
Abstract Soft rot pectobacteria (SRP) are phytopathogens of the genera Pectobacterium and Dickeya that cause soft rots on a wide range of crops and ornamental plants. SRP produce plant cell wall degrading enzymes (PCWDEs), including pectinases. Bdell
Externí odkaz:
https://doaj.org/article/6776ced9f3bd43b8a232e04ac577d217
Publikováno v:
Applied microbiology and biotechnology. 107(1)
The Pectobacterium and Dickeya pectinolytic bacteria are phytopathogens responsible for several macerating diseases on a wide range of crops and ornamental plants. Recently, bacterial predators belonging to the Bdellovibrio and like organisms (BALOs)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f1ed5a87f9241e50c2279f6ac9daa4d
https://pubmed.ncbi.nlm.nih.gov/36434114
https://pubmed.ncbi.nlm.nih.gov/36434114
Autor:
Xiuqi Wang, Cheinat Zohar-Perez, Yuying Zeng, Yunfan Zou, Yanxi Chen, Sitong Wu, Yanbo Wang, Sahar Arazi, Amos Nussinovitch, Yigal Achmon
Publikováno v:
Environmental Technology & Innovation. 30:103034
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40787ee3006376f5b60f6e49b6a55a6b
https://doi.org/10.1016/j.eti.2023.103034
https://doi.org/10.1016/j.eti.2023.103034
Autor:
Edouard Jurkevitch, Cheinat Zohar-Perez, Ofra Matan, Kunjukrishnan Kamalakshi Sivakala, Amos Nussinovitch, Polpass Arul Jose
Publikováno v:
Journal of applied microbiologyReferences. 131(6)
AIMS The Mediterranean fruit fly (the medfly) causes major losses of agricultural fruits. Its microbiome is mainly composed of various Enterobacteriaceae that contribute to nutrient acquisition and are associated with the fly's development. Moreover,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d4fd305ed15c837acaf707209e8e73c
https://pubmed.ncbi.nlm.nih.gov/34061420
https://pubmed.ncbi.nlm.nih.gov/34061420
Autor:
Amos Nussinovitch, Madoka Hirashima
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition A thoroughly up-to-date and forward-looking presentation of the use of hydrocolloids in food In Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutr
Autor:
Amos Nussinovitch, Gal Sason
Publikováno v:
Food Hydrocolloids. 79:136-144
Studying the influence of water–ethanol mixtures on the properties of κ-carrageenan gels could serve as a tool for the development of innovative semi-solid alcohol-containing food products. The changes in κ-carrageenan gels upon immersion in solu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f5fa12b12862daab11c09bd48d9a1e2
https://doi.org/10.1016/j.foodhyd.2017.12.025
https://doi.org/10.1016/j.foodhyd.2017.12.025
Publikováno v:
Journal of Water Process Engineering. 42:102125
Hydrophobic carriers were examined for geosmin and 2-methylisoborneol removal from water derived from an aquaculture system. A combination of adsorption and biodegradation was found to underlie the removal of the off-flavor compounds. Adsorption of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ab09a252f60b11d2ea10e26950add81
https://doi.org/10.1016/j.jwpe.2021.102125
https://doi.org/10.1016/j.jwpe.2021.102125
Publikováno v:
Water Supply. 17:1694-1702
Nitrate may reach surface and ground waters as a consequence of agricultural activity and discharge of domestic and industrial waste. Among the various methods used for nitrate removal, denitrification, a process in which nitrate is biologically redu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1c04c36b450312d221fc72a161c0f83
https://doi.org/10.2166/ws.2017.075
https://doi.org/10.2166/ws.2017.075
Publikováno v:
Journal of food protection. 50(12)
The interactions between staphylococci and yeasts in pickled cheese brine were investigated. Above pH 5, Staphylococcus aureus grew in pickled cheese brine. Acid-consuming yeasts increased the pH of the brine to a level which enabled development of s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4b92b75742ea9f6fdd2652a872eaa77
https://pubmed.ncbi.nlm.nih.gov/30978834
https://pubmed.ncbi.nlm.nih.gov/30978834