(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).
Unfermented
Definition:
Example Sentences:
(1) Evidently, after spleenectomy the biosynthesis and accumulation of agents exerting unfermentative fibrinolytic activity is transferred from some organs to others.
(2) Unfermented Iscador showed a much stronger cytotoxic effect on these cells than on HTC cells.
(3) They grow over a wide range of temperatures and are able to colonize a wide spectrum of unfermented, natural, lignino-cellulosic wastes.
(4) Chemical analysis of both unfermented and fermented products revealed an increase in protein, ash and fibre content while the lipid and carbohydrate content showed a decrease.
(5) By the end of the restoration period of ACS function, on the 21st day after the surgery, in experimental animals no fibrinolysis was revealed in the extract from the myocardium, neither the unfermentative fibrinolysis (UF) was observed in extracts from the liver and lungs.
(6) As observed by phase-contrast microscopy, treatment of HTC cells with fermented or unfermented Iscador, at a concentration corresponding to 1 mg of fresh plant per milliliter culture, led to rapid lysis of cellular membranes.
(7) There is a significant positive correlation between consumption of unfermented milk protein and incidence of IDDM in data from various countries.
(8) Fermented Iscador was slightly more potent than unfermented Iscador in inhibiting the growth of HTC cells, but on Molt 4 cells fermented Iscador was less active than unfermented Iscador.
(9) The positive relationship between DM degradation and CP degradation implies that microbial protein amount and unfermented feed protein at the duodenum are negatively correlated.
(10) In unfermented samples of apple juice, the concentration of added patulin declined by only 10% when the juice was held for 2 weeks, a period equivalent to the time required for fermentation.
(11) Chemical analysis of the fermented unsieved maize mash revealed an increase in the protein content from 9.9% (unfermented) to 13.4% after 3 days of fermentation, whereas the protein content of the sieved maize mash increased from 7.1% (unfermented) to 8.4% after the same period of fermentation.
(12) In the course of industrial-scale manufacture of unfermented rhubarb fruit juice, the deacidifying agent CaCl2 was confused with the disinfectant NH4HF2.
(13) In the first trial both fermented and unfermented waste milk were fed and in the second trial only unfermented milk was used.
(14) It was concluded that the ethanol-insoluble residues containing unfermented fibre organic matter and microbial organic matter, both of which hold water, should be used to calculate PWHC and to predict the effect of fibre on rate of passage and faecal mass in humans.
(15) No significant differences in net protein ratio values and protein digestibility were found between fermented and unfermented lupine (P less than 0.05).
(16) Analyses of the dried culture showed a large increase of vitamin B(12) in the fermentation solids compared with unfermented dried whey.
(17) Unfermented and fermented maize dough weaning foods prepared by mothers in a Ghanaian village were examined for gram-negative bacilli (GNB) immediately after preparation and during storage to assess the antimicrobial effect of fermentation.
(18) The response of yogurt-fed rats and the corresponding unfermented milk-fed rats to an infectious gastrointestinal challenge has been compared.
(19) The effect of a variety of traditional oriental unfermented and fermented soy products on iron absorption was evaluated in 242 Indian women.
(20) All the strains of the enteric pathogens survived for 24 h in the unfermented porridge and increased in the numbers except for campylobacters, the numbers of which declined.