Search for dissertations about: "16S rDNA"
Showing result 11 - 15 of 31 swedish dissertations containing the words 16S rDNA.
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11. Molecular analysis of the oral microbiota of dental diseases
Abstract : Traditionally, bacterial culture has been used for bacterial detection, allowing study of living microorganisms. Molecular methods are rapid and allow simultaneous identification of numerous species and uncultivated phylotypes. READ MORE
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12. Molecular phylogenetics and taxonomic issues in dragonfly systematics (Insecta: Odonata)
Abstract : Dragonflies (Odonata) are one of the ancestral groups of extant insects. They represent one of the three most basal branches in the phylogeny of winged insects. The other two groups are the Ephemeroptera, mayflies, and Neoptera, the latter which covers the remaining winged insects. READ MORE
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13. Development of an Ultrasensitive Capacitive DNA-sensor: A promising tool towards microbial diagnostics
Abstract : Fast and sensitive detection of pathogenic microbial cells is a highly important task in medical diagnostics, environmental analysis and evaluation of food safety. Accordingly, the idea of microorganism identification by the recognition of specific DNA sequence using electrochemical technique is one of the leading researches in the development of diagnostic devices. READ MORE
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14. RAPD and REA for Characterization of Lactobacillus plantarum strains, and Enterococcus spp. with Special Reference to Enterococcus spp. from Meat and Humans
Abstract : Restriction Endonuclease Analysis (REA) was used to characterize strains of Lactobacillus plantarum, Lb. pentosus, and Lb. reuteri. This method was shown to be a powerful tool for separation at the species and strain level. READ MORE
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15. Lactobacillus in semi-hard cheese and their use as adjunct cultures
Abstract : The microflora of Herrgård cheese produced at three dairies was compared after three and six months maturation. The microflora of cheeses from two of the dairies was dominated by a spontaneous microflora of Lactobacillus after three months of ripening, while starter bacteria still dominated in cheese from the third dairy after six months. READ MORE