Výsledky vyhledávání - "M. M. Kundinger"

Comparison of Real Time Polymerase Chain Reaction Quantification of Changes inhilAandrpoSGene Expression of aSalmonellaTyphimurium Poultry Isolate Grown at Fast Versus Slow Dilution Rates in an Anaerobic Continuous Culture System

Autor: Corliss A. O'Bryan, M. M. Kundinger, Todd R. Callaway, Robin C. Anderson, Steven C. Ricke, K.D. Dunkley, Philip G. Crandall, David J. Nisbet, C. S. Dunkley

Publikováno v: Food Biotechnology. 26:239-251

The objective of this study was to determine the genetic responses of a Salmonella enterica Typhimurium poultry isolate during low and high dilution rates (D) in steady state continuous culture (CC) incubations. Samples for genetic analyses were take

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d4af6576327767f0d519b7417614667c
https://doi.org/10.1080/08905436.2012.698770

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Assessment of a food microbiology senior undergraduate course as a potential food safety distance education course for poultry science majors

Autor: Vesela I. Chalova, P.G. Crandall, Steven C. Ricke, M. M. Kundinger, Corliss A. O'Bryan, R. S. Dittmar

Publikováno v: Poultry Science. 89:2542-2545

Distance education courses have become popular due to the increased number of commuter students as well as people already in the workforce who need further education for advancement within their careers. A graduate-level Web-based course entitled Spe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57e2a1dabf98e7d652145e6ce1813219
https://doi.org/10.3382/ps.2010-00896

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Cell yields and fermentation responses of a Salmonella Typhimurium poultry isolate at different dilution rates in an anaerobic steady state continuous culture

Autor: Steven C. Ricke, David J. Nisbet, Todd R. Callaway, Robin C. Anderson, C. S. Dunkley, P.G. Crandall, M. M. Kundinger, Corliss A. O'Bryan, K.D. Dunkley

Publikováno v: Antonie van Leeuwenhoek. 96:537-544

The objectives of these studies were to determine cell yield and fermentation responses of a Salmonella enterica serovar Typhimurium poultry isolate using various dilution rates in steady state continuous culture incubations. S. enterica Typhimurium

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::415029c4f5e1eb3c61b72d0a7928c7fe
https://doi.org/10.1007/s10482-009-9369-9

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REAL-TIME POLYMERASE CHAIN REACTION QUANTIFICATION OFSALMONELLATYPHIMURIUMHILAEXPRESSION DURING AGITATION AND STATIC INCUBATION

Autor: Vesela I. Chalova, Irene B. Zabala-Díaz, M. M. Kundinger, S.C. Ricke, R.W. Moore

Publikováno v: Journal of Rapid Methods & Automation in Microbiology. 16:273-283

Salmonella virulence is influenced by a combination of environmental stimuli including different levels of pH, oxygen availability and osmolarity and involves a coordinated genetic response. The expression of hilA in Salmonella Typhimurium, considere

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::885362f5d9dc0cf9c184d28b77dd3b2e
https://doi.org/10.1111/j.1745-4581.2008.00133.x

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Characterization of rsmC as a potential reference gene for Salmonella Typhimurium gene expression during growth in spent media

Autor: Irene B. Zabala-Díaz, Steven C. Ricke, Randy W. Moore, M. M. Kundinger, Woo Kyun Kim, Vesela I. Chalova

Publikováno v: Sensing and Instrumentation for Food Quality and Safety. 1:99-103

Spent media is nutritionally exhausted media due to extensive previous growth of bacteria species and is known to influence the gene expression patterns of Salmonella Typhimurium in in vivo and in vitro environments. Comparative CT-based real time qu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d9060e493d499f4baff899428fd0377e
https://doi.org/10.1007/s11694-007-9011-3

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Animal Feed Production and Contamination by Foodborne Salmonella

Autor: S.C. Ricke, K.G. Maciorowski, P. Herrera, M. M. Kundinger

Publikováno v: Journal für Verbraucherschutz und Lebensmittelsicherheit. 1:197-209

Animal feeds can potentially become contaminated with foodborne Salmonella either during harvesting, processing at the feed mill or during storage. Any environment that comes in contact with feed during these stages that also harbors Salmonella can t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d1eaed8f2175bb574beec8ca4d8b2350
https://doi.org/10.1007/s00003-006-0036-z

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Quality Control Laboratory Design Project for Poultry Science Undergraduate Students Enrolled in an Advanced Food Microbiology Course

Autor: Vesela I. Chalova, M. M. Kundinger, Steven C. Ricke, Woo Kyun Kim, C.L. Woodward, J.L. Golbach, L. M. Donalson, R. S. Dittmar

Publikováno v: Journal für Verbraucherschutz und Lebensmittelsicherheit. 1:77-82

An exercise for designing a quality control laboratory was developed as a laboratory group project in a senior level undergraduate advanced food microbiology course. The assignment was based on the student’s designing their own laboratory and imple

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::eda1f5cd24df61e244edfb895b7fa680
https://doi.org/10.1007/s00003-006-0013-6

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Alternatives to antibiotics: chemical and physical antimicrobial interventions and foodborne pathogen response

Autor: Steven C. Ricke, Jimmy T. Keeton, M. M. Kundinger, D. R. Miller

Publikováno v: Poultry Science. 84:667-675

Successful control of foodborne pathogens requires placement of chemical and physical hurdles in the preharvest and postharvest food production sectors. Pathogens may also encounter indigenous antimicrobials in foods including certain botanical compo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6337f7ef1bda1ce3c852bf083375f068
https://doi.org/10.1093/ps/84.4.667

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