(1) Thirty-two strains of pectin-fermenting rumen bacteria were isolated from bovine rumen contents in a rumen fluid medium which contained pectin as the only added energy source.
(2) We investigated the possible contribution made by oropharyngeal microfloral fermentation of ingested carbohydrate to the generation of the early, transient exhaled breath hydrogen rise seen after carbohydrate ingestion.
(3) The cell fermentation culture with a stabilized pH value was better than the culture with the pH value changing spontaneously on saponin content, growth rate and biomass.
(4) Forty-five enteropathogenic (enteropathogenic Escherichia coli-like) strains isolated in commercial rabbit farms were subdivided into four biotypes with the help of six carbohydrate fermentation tests, ornithine decarboxylase tests, and motility tests.
(5) The different hydrolytic, fermentative and methanogenic activities of these populations ensure the efficient degradation of cell wall constituent in forages (cellulose, hemicellulose, pectin) ingested by ruminants.
(6) The addition of sodium bicarbonate to gum containing sorbitol markedly enhanced its capacity to cause and maintain an elevation of interproximal plaque pH previously lowered by exposure to fermentable carbohydrate.
(7) The test organisms included 218 gram-negative fermentative clinical isolates.
(8) An investigation was done on the action in vitro of two pharmaceutical preparations containing Bi, De Nol and Pepto Bismol, on the fermentative capacity of intestinal bacteria.
(9) Acid production by carbohydrate fermentation increases urease production by Klebsiella: pH 4 is the most convenient pH for urease synthesis by these bacteria.
(10) These percentages suggest that a better fermentation took place in those silages containing forages.
(11) These swine were compared to four groups fed the medicated diet to determine the effect of duration of treatment and degree of animal isolation on the persistence of resistance in lactose-fermenting enteric organisms.
(12) These cocultures can be considered as metabolic associations, where the Bacillus produces degradation and fermentation products of pectin, which can be used by Azospirillum species.
(13) To show the decisive role of the inoculum parameters in regulation of the specificity of the secondary synthesis, the dynamics of accumulation of certain metabolites forming from glucose along with the main antibiotic and the activity of the key enzymes of the carbohydrate metabolism during the culture growth in the fermentation media were studied.
(14) When fermented in preferential media it produces geldanamycin, nigericin, nocardamine, and a libanamycin-like activity.
(15) Aerobic growth of even the latter strain was largely fermentative (ca.
(16) In trial with adult wethers and weaned lambs the effect of enzymatic preparation Pektofoetidin G3x (mostly pectinase and cellulase) on rumen fermentation was studied.
(17) Microbial fermentation and nutrient degradation in the rumen were reduced by saponins.
(18) The increase in membrane resistance at low pH allowed S. bovis to maintain its membrane potential and expend less energy when its ability to ferment glucose was impaired.
(19) Changes in the fermentative activity of C. albicans as dependent on the incubation time with the antibiotic were studied.
(20) The level of lactate dehydrogenase, which is dependent upon ketohexose diphosphate for activity, decreased as fermentation became heterolactic with Streptococcus lactis ML(3).
Pulque
Definition:
(n.) An intoxicating Mexican drink. See Agave.
Example Sentences:
(1) These results can be useful to conduct further epidemiological studies still needed to determine the etiologic role of pulque consumption as well as of the other risk factors.
(2) Pulque is believed to stimulate milk production in lactating women.
(3) The purpose of this study was to quantify the ethanol consumed as pulque by eleven lactating rural women as well as its clearance rate in blood and milk.
(4) A high and statistically significant correlation was found with pulque availability and consumption (r = 72-92%, p less than 0.01) in all periods of time under examination.
(5) Forget tequila and mezcal, Mexico’s oldest alcoholic drink is pulque , made from the fermented sap of an agave plant.
(6) Women from rural areas of the central plateau of Mexico drink during pregnancy and lactation a mild alcoholic beverage called pulque as a galactogogue.
(7) The volume of pulque consumed was measured and a sample was saved to determine the ethanol content.
(8) The group of pulque-drinking mothers had an average age of 29.0 + 5.9 years, height of 151.0 + 5.0 cm while nondrinking mothers were 25.5 + 6.0 years and 149.0 + 5.2 cm, respectively.
(9) Nonetheless, the current data stress the need to implement public health programs to reduce alcohol consumption, especially pulque, and to minimize the impact of these risk factors in high mortality areas.
(10) This article has been amended as the main image originally showed the making of tejate instead of pulque.
(11) Mature pulque showed little variation in ethanol concentration or in total carbohydrates, independently of temperature or duration of storage.
(12) The present data demonstrate that there is no differential elimination of ethanol in maternal blood and milk following ingestion of a moderate amount of pulque during lactation.
(13) In its natural state, pulque can be slimy and sour-tasting, but it is rich in probiotics, vitamins and minerals.
(14) Both groups showed a similar clearance pattern regardless of the volume of pulque ingested.
(15) At 120 minutes the ethanol concentration had declined by only 5.5% in the blood and 11% in the milk of group B. Pulque contributes about 350 kcal per day to these women, who have daily caloric intakes averaging 2100 kcal.
(16) On the study day the women breakfasted on tortillas, beans, soup and tea, accompanied by their usual quantity of pulque.
(17) This investigation aims to describe the physical growth of 32 infants born to mothers accustomed to drinking pulque, a mild alcoholic beverage, on a daily basis during pregnancy and lactation and to quantitate the ethanol disposed through the milk, as well as to identify cases of newborns with fetal alcohol syndrome.
(18) The mothers in group A had younger infants, lower body weights, and smaller volumes of pulque ingested on average than the mothers in group B.
(19) This work assessed the quantity of ethanol consumed in pulque, a mildly alcoholic beverage from the maguey cactus, and its clearance rate in the blood and milk of 11 rural women in the state of Mexico.
(20) Facebook Twitter Pinterest Glasses of pulque, Las Duelistas, Mexico.