细化搜索
结果 1-10 的 87,526
Heavy metal concentration and the occurrence of selected microorganisms in soils of a steelworks area in Poland 全文
2015
A. Lenart-Boroń | K. Wolny-Koładka
Heavy metal concentration and the occurrence of selected microorganisms in soils of a steelworks area in Poland 全文
2015
A. Lenart-Boroń | K. Wolny-Koładka
This study was aimed to determine the impact of risk element content on the prevalence of the selected microbial groups in industrial soils of one of the steelworks in Poland. The concentration of heavy metals: Cd, Cr, Cu, Hg, Fe, Ni, Pb and Zn along with soil pH and the number of mesophilic bacteria, fungi, actinomycetes and Azotobacter was assessed in 20 soil samples. The limit concentrations of Cd, Pb and Zn were exceeded in five sites. However, even in these strongly contaminates sites, the studied microorganisms were abundant. The correlation between the concentration of heavy metals and microbial numbers was very weak and statistically insignificant. High numbers of fungi were observed in the contaminated sites, which was particularly interesting in one of the sites, strongly contaminated with Cd, Pb and Zn.
显示更多 [+] 显示较少 [-]Heavy metal concentration and the occurrence of selected microorganisms in soils of a steelworks area in Poland 全文
Anna Lenart-Boroń | Katarzyna Wolny-Koładka
30 | 273-278 | 6
显示更多 [+] 显示较少 [-]Microorganisms in Honey: a review
1996
Snowdon, J.A. (National Honey Board, Longmont, CO (USA). Scientific Consultant) | Cliver, D.O.
Microbes and people
2000
Sankaran, Neeraja
The book bridges the gaps in providing information about Microbes that younger people with no technical knowledge can understand. Also, this book is a nice starting place for research on Microbes for students in high school or college.
显示更多 [+] 显示较少 [-]Contrasting soil structures in long term bare fallow treatments and its relation to C storage in soil: is organic matter physically protected in the long term? 全文
2011
Paradelo, Remigio, | Chenu, Claire | Van Oort, Folkert,
absent
显示更多 [+] 显示较少 [-]Does the sensitivity of the soil oragnic matter mineralization to a change of temperature depend on its quality? 全文
2011
Lefèvre, Romain | Barré, Pierre | Bardoux, Gérard | Christensen, Bent | Girardin, Cyril | Houot, Sabine | Katterer, Thomas | Van Oort, Folkert | Chenu, Claire
absent
显示更多 [+] 显示较少 [-]SOC pools dynamics and stability in the 80 years bare fallow chronosequence at Versailles. Evidence of mineral-associated SOC stabilization 全文
2011
Vasilyeva, N. | Van Oort, Folkert, | Chenu, Claire
SOC pools dynamics and stability in the 80 years bare fallow chronosequence at Versailles. Evidence of mineral-associated SOC stabilization 全文
2011
Vasilyeva, N. | Van Oort, Folkert, | Chenu, Claire
SOC pools dynamics and stability in the 80 years bare fallow chronosequence at Versailles. Evidence of mineral-associated SOC stabilization 全文
2011
Vasilyeva, N. | van Oort, Folkert, F. | Chenu, Claire | Institut National de la Recherche Agronomique (INRA) | Unité de recherche Science du Sol (USS) ; Institut National de la Recherche Agronomique (INRA) | Biogéochimie et écologie des milieux continentaux (Bioemco) ; École normale supérieure - Paris (ENS-PSL) ; Université Paris Sciences et Lettres (PSL)-Université Paris Sciences et Lettres (PSL)-Institut de Recherche pour le Développement (IRD)-Institut National de la Recherche Agronomique (INRA)-Université Pierre et Marie Curie - Paris 6 (UPMC)-AgroParisTech-Centre National de la Recherche Scientifique (CNRS)
National audience
显示更多 [+] 显示较少 [-]What is the chemical nature of stable carbon? Using soils from a long term bare fallow to answer this question 全文
2011
LUTFALLA, Suzanne | Quenea, Katell | Van Oort, Folkert, | Chenu, Claire
What is the chemical nature of stable carbon? Using soils from a long term bare fallow to answer this question 全文
2011
LUTFALLA, Suzanne | Quenea, Katell | Van Oort, Folkert, | Chenu, Claire
What is the chemical nature of stable carbon? Using soils from a long term bare fallow to answer this question 全文
2011
Lutfalla, Suzanne | Quenea, Katell | van Oort, Folkert, F. | Chenu, Claire | Biogéochimie et écologie des milieux continentaux (Bioemco) ; École normale supérieure - Paris (ENS-PSL) ; Université Paris Sciences et Lettres (PSL)-Université Paris Sciences et Lettres (PSL)-Institut de Recherche pour le Développement (IRD)-Institut National de la Recherche Agronomique (INRA)-Université Pierre et Marie Curie - Paris 6 (UPMC)-AgroParisTech-Centre National de la Recherche Scientifique (CNRS) | Unité de recherche Science du Sol (USS) ; Institut National de la Recherche Agronomique (INRA)
National audience
显示更多 [+] 显示较少 [-]Airborne microorganisms in a pork processing establishment.
1988
Kotula A.W. | Emswiler Rose B.S.
Airborne microorganisms were enumerated in the various processing rooms of a commercial pork slaughter and further processing plant, every other month for a year. The room where sausage emulsions were prepared had higher airborne aerobic bacteria and yeast-mold counts than the other rooms sampled. The mean log aerobic bacteria counts per 0.028 m3 across months were 1.83, 1.83, 1.82, 1.71, 1.93, 2.48, 2.08, 1.62, and 0.95 for the evisceration, offal, carcass cooler, carcass breaking, curing cellar, sausage emulsion preparation, sausage stuffing, sausage packaging, and sliced meat packaging rooms, respectively. The mean log yeast-mold counts per 0.028 m3 for the same rooms were 0.90, 0.88, 0.32, 1.06, 1.11, 1.25, 1.03, 1.01, and 0.97, respectively. Coliform counts did not exceed 5 per 0.028 m3 in any of the samplings and usually were totally absent from the sampled air except in the sausage stuffing and the offal rooms. The mean log aerobic counts per 0.028 m3 for all sampling locations combined were 1.86, 1.78, 1.78, 1.14, 1.84, and 1.93 for February, April, June, August, October, and December, respectively. The lowest count was during the August sampling, and may represent more outside air being introduced into the plant. The mean log yeast-mold counts per 0.028 m3 for the same months were 0.84, 0.53, 1.12, 0.91, 1.04, and 1.03, respectively. The mean temperatures (degrees C) of the processing rooms referred to above, across months, were 19.5 +/- 3.3; 19.4 +/- 4.1; 2.4 +/- 1.4; 11.0 +/- 2.5; 7.0 +/- 1.2; 10.0 +/- 2.1; 9.3 +/- 1.8; 9.6 +/- 1.1; and 10.6 +/- 0.8, respectively. Different (P less than 0.05) temperatures within processing rooms among months were noted for the carcass cooler, curing cellar, sausage stuffing, sausage packaging, and sliced meat packaging rooms. These data provide baseline data for the airborne microorganisms in the various rooms in a pork processing establishment.
显示更多 [+] 显示较少 [-]Airborne microorganisms in a pork processing establishment
1988
Kotula, A.W. lle, MD. | Emswiler-Rose, B.S.
Airborne microorganisms were enumerated in the various processing rooms of a commercial pork slaughter and further processing plant, every other month for a year. The room where sausage emulsions were prepared had higher airborne aerobic bacteria and yeast-mold counts than the other rooms sampled. The mean log aerobic bacteria counts per 0.028 m3 across months were 1.83, 1.83, 1.82, 1.71, 1.93, 2.48, 2.08, 1.62, and 0.95 for the evisceration, offal, carcass cooler, carcass breaking, curing cellar, sausage emulsion preparation, sausage stuffing, sausage packaging, and sliced meat packaging rooms, respectively. The mean log yeast-mold counts per 0.028 m3 for the same rooms were 0.90, 0.88, 0.32, 1.06, 1.11, 1.25, 1.03, 1.01, and 0.97, respectively. Coliform counts did not exceed 5 per 0.028 m3 in any of the samplings and usually were totally absent from the sampled air except in the sausage stuffing and the offal rooms. The mean log aerobic counts per 0.028 m3 for all sampling locations combined were 1.86, 1.78, 1.78, 1.14, 1.84, and 1.93 for February, April, June, August, October, and December, respectively. The lowest count was during the August sampling, and may represent more outside air being introduced into the plant. The mean log yeast-mold counts per 0.028 m3 for the same months were 0.84, 0.53, 1.12, 0.91, 1.04, and 1.03, respectively. The mean temperatures (degrees C) of the processing rooms referred to above, across months, were 19.5 +/- 3.3; 19.4 +/- 4.1; 2.4 +/- 1.4; 11.0 +/- 2.5; 7.0 +/- 1.2; 10.0 +/- 2.1; 9.3 +/- 1.8; 9.6 +/- 1.1; and 10.6 +/- 0.8, respectively. Different (P less than 0.05) temperatures within processing rooms among months were noted for the carcass cooler, curing cellar, sausage stuffing, sausage packaging, and sliced meat packaging rooms. These data provide baseline data for the airborne microorganisms in the various rooms in a pork processing establishment.
显示更多 [+] 显示较少 [-]Colloquium on Variation and Evolution in Plants and Microorganisms--Toward a New Synthesis--50 Years After Stebbins 全文
2000
Ayala, Francisco J. (Francisco José) | Fitch, Walter M. | Chegg, Michael I.
