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	Provedor de dados BABT (1) Horticultura Brasileira (1) Autor Beck,Ana Paula A (1) Costa,José Carlos da (1) Coutinho,Alisson E (1) Melo,Roberto de A (1) Menezes,Dimas (1) Nascimento,Ana Verônica S do (1) Nwuche,Charles Ogugua (1) Resende,Luciane V (1) Mais... Palavra-chave Condiments (2) 'Okpiye' (1) 'Ugba' (1) Bacteriocins (1) Cell free supernatant (1) Coriandrum sativum L (1) Inhibitory activity (1) Lactic acid bacteria (1) Microsatellites (1) Molecular characterization (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2013 (1) 2011 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Genetic similarity between coriander genotypes using ISSR markers Horticultura Brasileira Melo,Roberto de A; Resende,Luciane V; Menezes,Dimas; Beck,Ana Paula A; Costa,José Carlos da; Coutinho,Alisson E; Nascimento,Ana Verônica S do. With the development of new cultivars, a precise genetic characterization is essential for improvement programs or for cultivar registration and protection. Molecular markers have been complementing the traditional morphological and agronomic characterization techniques because they are virtually unlimited, cover the whole genome and are not environmentally influenced. Genetic characterization constitutes the basis for studies involving estimates of genetic similarity. Therefore, the objective of the present study was to evaluate the genetic similarity between ten coriander genotypes (nine cultivars and one line) using ISSR markers. The cultivars used were: Americano, Asteca, Palmeira, Português, Santo, Supéria, Tabocas, Tapacurá, Verdão and the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Coriandrum sativum L; Molecular characterization; Microsatellites; Condiments. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362011000400014 Isolation of bacteriocin - producing lactic acid bacteria from 'Ugba' and 'Okpiye', two locally fermented nigerian food condiments BABT Nwuche,Charles Ogugua. In this work, 100 samples each of 'ugba' and 'okpiye' were evaluated for the presence of bacteriocin producing lactic acid bacteria. Thirty strains showing antibacterial activity against at least one of the indicator organisms were selected from a total of 752 colonies isolated from the condiments. Out of the 30, only five strains retained activity after the pH of the broth supernatant was adjusted to 6.5. When evaluated by the agar-well diffusion assay, the spectra of inhibitory activity showed that Staphylococcus aureus was the most sensitive indicator organism tested, while Listeria monocytogenes was the most resistant. One strain (UG 2) was active against Escherichia coli. The assays using the cell-free supernatant of the cultures showed that the... Tipo: Info:eu-repo/semantics/article Palavras-chave: 'Ugba'; 'Okpiye'; Lactic acid bacteria; Bacteriocins; Inhibitory activity; Condiments; Cell free supernatant. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000100013 Registros recuperados: 2 Primeira ... 1 ... Última

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