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Increasing antibiotic resistance has led to a ban on antibiotic use in feed additives in the EU. Therefore, new non-antibiotic, pathogen-inhibiting agents are urgently needed. Inhibitory effects of e...
The 2018 STIM GRC will explore recent advances in understanding fundamental mechanisms, pathways and systems in microbial signal transduction. Focus will be placed on bacterial receptors and cognate i...
Though they occupy a small fraction of Earth's surface, freshwater wetlands are the largest natural source of methane emitted into the atmosphere. New research identifies an unexpected process that ac...
From the time of their discovery in the early 1980's, hyperthermophilic microorganisms have been at the center of intense research to describe their diversity as well as the extreme geologic environme...
The Czech Collection of Microorganisms (CCM) is a nonprofit organization established in 1963 that serves as a depository for cultures of bacteria and filamentous fungi. A collection of staphylococcal ...
摘要利用我国发射的科学返回式卫星,对4种具有实际应用价值的真菌、1种细菌和3种动物病毒的生长及某些特性如产酶、毒力及免疫学等进行了初步研究。结果表明,从4株真菌所选育的变异株产酶活性都得到不同程度的提高,但生长速度有的加快,有的则变慢; 1种动物病毒和1种细菌的毒力降低,并能产生较好的免疫原性。 Abstract: Four filamentous fungi, one bacterium an...
The microorganisms we eat – Who decides which ones?(图)     microorganisms  bacteria  fungi       font style='font-size:12px;'> 2007/1/26
18 Jan. 2007,Beer, wine, cheese, sausage, and sauerkraut are all made using live, growing, dividing bacteria, yeast and other fungi. In just a single slice of cheese, you willingly swallow about 10 mi...

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