Ayyasamy elango (31 resultados)

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Taschenbuch. Condición: Neu. Campylobacter jejuni in Milk and Dairy Products | Molecular detection of Campylobacter jejuni | Elango Ayyasamy (u. a.) | Taschenbuch | 180 S. | Englisch | 2020 | Scholars' Press | EAN 9786138931430 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.…

paperback. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

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Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Karthikeyan NatesanAuthor Dr.N.Karthikeyan, working as Assistant Professor in Department of Livestock Product Technology-Dairy Science, Veterinary College and Research Institute, Namakkal, TamiNadu, India. Having 16 years of teaching.…

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Natesan KarthikeyanAuthor Dr.N.Karthikeyan, working as Assistant Professor in Department of Livestock Products Technology (Dairy Science), Veterinary College and Research Institute, Namakkal, TamiNadu, India. Having 16 years of teac.…

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Thirumalai Rengasamy PugazhenthiProfessor (Dr.) Pugazhenthi Thirumalai Rengasamy is working in Madras Veterinary College, Tamil Nadu Veterinary and Animal Science University (TANUVAS), Chennai, India. He has 20 years of service with .…

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Yersiniosis is an emerging disease of public health significance caused by Yersinia species. Y. enterocolitica is an important pathogen of milk borne diseases that can grow at refrigeration temperature and its presence in milk is of great public health importance. In the present study, a total of 2,431 samples comprising of milk and milk products were analysed for the presence of Yersinia species. Among them, 20 were confirmed as Yersinia species by biochemical tests and 18 were confirmed by commercial Enterobacteriaceae identification Kit method. In polymerase chain reaction (PCR) assay, 9 isolates were identified as Y. enterocolitica. Out of nine, 4 were found to harbour any one of the virulent genes (ail, virF, rfbC and toxigenic yst) specific for pathogenicity. In this study, Yersinia species were found to be the highest in raw milk (65%) followed by buttermilk (20%), ice cream (10%) and paneer (5%), whereas, no incidence was found in pasteurized milk and khoa. Antibiotics like ciprofloxacin and tetracycline were most effective against Y. enterocolitica. Spice oils like cinnamon and clove oil showed highest inhibition zones against Y. enterocolitica.…

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Campylobacter jejuni, a Gram-negative, microaerophilic and thermotrophic spiral rod, is now recognized as a leading cause of acute bacterial gastroenteritis in humans world wide and has been implicated as the causative agent of several food-associated outbreaks of disease. The bovine intestinal tract is a known reservoir of C. jejuni and is excreted through faeces and animal secretions and dairy cattle get infected through ingestion of water and feeds contaminated with manure. Humans get infected through ingestion of contaminated non-pasteurized milk, improperly pasteurized milk and poultry meat. A 2017 U.S. FoodNet surveillance study reported 9,421 (38.48%) cases of Campylobacter infection among 24,484 bacterial foodborne infections (2018). This book deals with a study undertaken to investigate the prevalence of Campylobacter jejuni in milk and dairy products and to establish the identification and characterization of Campylobacter jejuni by rapid molecular methods like PCR, PCR-RFLP and RAPD analysis and also to exploit the antagonistic potential of lactic acid bacteria and essential oils to explore the possibility of employing in mitigating Campylobacters in food systems. 180 pp. Englisch.…

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Vembu Iyer JayalalithaDr.Jayalalitha Vembu Iyer is Assistant Professor in TANVUAS with 8 years of Teaching and research with basic degree of Bachelor of Veterinary and Animal Science. Her doctoral degree was awarded with Dr.V.Kurien.…

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Campylobacter jejuni, a Gram-negative, microaerophilic and thermotrophic spiral rod, is now recognized as a leading cause of acute bacterial gastroenteritis in humans world wide and has been implicated as the causative agent of several food-associated outbreaks of disease. The bovine intestinal tract is a known reservoir of C. jejuni and is excreted through faeces and animal secretions and dairy cattle get infected through ingestion of water and feeds contaminated with manure. Humans get infected through ingestion of contaminated non-pasteurized milk, improperly pasteurized milk and poultry meat. A 2017 U.S. FoodNet surveillance study reported 9,421 (38.48%) cases of Campylobacter infection among 24,484 bacterial foodborne infections (2018). This book deals with a study undertaken to investigate the prevalence of Campylobacter jejuni in milk and dairy products and to establish the identification and characterization of Campylobacter jejuni by rapid molecular methods like PCR, PCR-RFLP and RAPD analysis and also to exploit the antagonistic potential of lactic acid bacteria and essential oils to explore the possibility of employing in mitigating Campylobacters in food systems.…

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Microencapsulation is the latest tool to preserve the probiotics in dairy products by which they can enter into the large intestine where it is colonised. Fermented products are the good carrier of probiotics in nature and yoghurt is superb fit vehicle for probiotics. This book is focused with different encapsulation technologies and various trials to optimise the technology to produce good quality beads to incorporate in yoghurt like dairy products. Here most healthy probiotics groups have been chosen and techniques were optimised to improve their count in final product after processing yoghurt.…

Condición: New. Print on Demand pp. 180.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - La microencapsulación es la última herramienta para preservar los probióticos en los productos lácteos por los que pueden entrar en el intestino grueso donde se coloniza. Los productos lácteos fermentados son los buenos portadores de probióticos en la naturaleza y el yogur es un excelente vehículo para los probióticos. Este libro está enfocado con diferentes tecnologías de encapsulación y pruebas para optimizar la tecnología para producir perlas de buena calidad para incorporarlas en el yogur como productos lácteos. Aquí se han elegido la mayoría de los grupos probióticos de la helada y se han optimizado las técnicas para mejorar su conteo en el producto final después de procesar el yogur.…

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Campylobacter jejuni, a Gram-negative, microaerophilic and thermotrophic spiral rod, is now recognized as a leading cause of acute bacterial gastroenteritis in humans world wide and has been implicated as the causative agent of several food-associated outbreaks of disease. The bovine intestinal tract is a known reservoir of C. jejuni and is excreted through faeces and animal secretions and dairy cattle get infected through ingestion of water and feeds contaminated with manure. Humans get infected through ingestion of contaminated non-pasteurized milk, improperly pasteurized milk and poultry meat. A 2017 U.S. FoodNet surveillance study reported 9,421 (38.48%) cases of Campylobacter infection among 24,484 bacterial foodborne infections (2018). This book deals with a study undertaken to investigate the prevalence of Campylobacter jejuni in milk and dairy products and to establish the identification and characterization of Campylobacter jejuni by rapid molecular methods like PCR, PCR-RFLP and RAPD analysis and also to exploit the antagonistic potential of lactic acid bacteria and essential oils to explore the possibility of employing in mitigating Campylobacters in food systems.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 180 pp. Englisch.…

Condición: New. PRINT ON DEMAND pp. 180.

Condición: New. Print on Demand.

Condición: New. PRINT ON DEMAND.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Micro-incapsulatie is het nieuwste instrument om de probiotica in zuivelproducten te behouden waardoor ze in de dikke darm kunnen komen waar deze gekoloniseerd is. Gefermenteerde zuivelproducten zijn de goede drager van probiotica in de natuur en yoghurt is een uitstekend geschikt voertuig voor probiotica. Dit boek is gericht op verschillende inkapselingstechnologieën en proeven om de technologie te optimaliseren voor het produceren van goede kwaliteitskorrels om te verwerken in yoghurtachtige zuivelproducten. Hier is gekozen voor de meeste helathy probioticagroepen en zijn de technieken geoptimaliseerd om hun aantal in het eindproduct na de verwerking van yoghurt te verbeteren.…

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - La microincapsulazione è l'ultimo strumento per preservare i probiotici nei prodotti caseari attraverso il quale essi possono entrare nell'intestino crasso dove vengono colonizzati. I prodotti caseari fermentati sono il buon vettore dei probiotici in natura e lo yogurt è un ottimo veicolo per i probiotici. Questo libro è focalizzato con diverse tecnologie di incapsulamento e prove per ottimizzare la tecnologia per produrre perle di buona qualità da incorporare nello yogurt come i prodotti caseari. Qui è stata scelta la maggior parte dei gruppi probiotici helathy e le tecniche sono state ottimizzate per migliorare il loro conteggio nel prodotto finale dopo la lavorazione dello yogurt.…