Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Gal Sason"'
Autor:
Abhirup Mookherjee, Mohor Mitra, Gal Sason, Polpass Arul Jose, Maria Martinenko, Shmuel Pietrokovski, Edouard Jurkevitch
Publikováno v:
mBio, Vol 15, Iss 8 (2024)
ABSTRACT The bacterial predator Bdellovibrio bacteriovorus is considered to be obligatorily prey (host)-dependent (H-D), and thus unable to form biofilms. However, spontaneous host-independent (H-I) variants grow axenically and can form robust biofil
Externí odkaz:
https://doaj.org/article/72a2554b7a8f454687e593f7e96e9ac1
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:
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
Autor:
Gal Sason, Amos Nussinovitch
Publikováno v:
Food Hydrocolloids. 103:105647
This is the first report on a method to create a selective protective coating (i.e., “bandage”) to treat only the damaged part of pomegranate arils for shelf-life extension of these ready-to-eat chilled fruit. Implementation of a specific sequenc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86dad6529ed944fbab07344e580eea21
https://doi.org/10.1016/j.foodhyd.2020.105647
https://doi.org/10.1016/j.foodhyd.2020.105647