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Current methods of microbial control to assure the safety of food and minimize microbial spoilage have each shown inefficiencies.
Traditional methods of microbial isolation, development and extraction are now replaced with novel techniques and strategies through biotechnology; with the advent of fermentation technology and genetic engineering techniques.
AR in dairy products has traditionally been examined by conventional methods of microbial analysis.
Culture-dependent methods of microbial identification were the gold standard for bacterial sampling of environments and anatomical sites, and even enabled the formation of Koch's postulate of microbial pathogenesis.
Established methods of microbial ecology that allow the direct measurement of metabolic conversions in natural microbial samples from humans under different experimental conditions, such as incubation with isotopically-labelled substrates, dye probes for specific compounds combined with microscopy or electrochemical microsensors, are rarely reported.
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An alternative method of microbial production of amorpha-4,11-diene or artemisinic acid is the use of engineered yeast (Saccharomyces cerevisiae).
The method of microbial adhesion to hydrocarbons (MATH) as described by Rosenberg et al. [ 34] was used with some modifications to determine the %CSH of Candida cells.
This suggests that the altered innate immune system may play a direct role in the method of microbial modulation of diabetes in the metabolic syndrome.
Direct sequencing of 16S rRNA genes and/or metagenomes from environmental samples has become a standard and convenient method of assessing microbial population abundance, structure, and function in microbial communities (e.g. [ 36, 37]).
A rather harsh method of modulating microbial composition is FMT, which can alter the entire microbial community.
These methods involve removal of microbial biomass from the culture broth, selective precipitation/concentration by (NH4 2SO4, or solvents, or polyethylene glycol.
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