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The categorization of microbial strains is conventionally based on the molecular method, and seldom are the morphological characteristics in the bacterial strains studied.
Another common trait that may hamper product formation by microbial strains is their low tolerance to substrate or fermentation end-product.
Exploring two key minorities in a vinegar ecosystem, including microbial functions (e.g., flavour and aroma synthesis) and microbial strains, is a crucial step for the vinegar industry to modulate the metabolic function of vinegar microbiota, to monitor the fermentation process, and to maintain the flavour quality of final product.
Taxonomic classification and location of collection for these microbial strains is presented in Table 1.
Diauxic metabolism negatively impacts the process efficiency, indicating that the development of non-diauxic microbial strains is one of the main technological bottlenecks for lignocellulosic fuel production [ 37].
While considerable genetic variation between closely related microbial strains is apparent from isolate genome-sequencing studies (e.g. Alm et al., 1999; Parkhill et al., 2000; Tettelin et al., 2005), the extent of variation detected in natural populations with genomic techniques is far greater (e.g. Tyson et al., 2004; Venter et al., 2004; García-Martín et al., 2006; Rusch et al., 2007).
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The pure microbial strains were collected from local hospital and were identified by biochemical tests.
The potential biodegradation activity of the selected microbial strains was tested.
All microbial strains were provided from culture collection of the Regional Center for Mycology and Biotechnology (RCMB), Al-Azhar University, Cairo, Egypt.
Lipase-producing microbial strains are increasingly being exploited for the remediation of such effluents.
Six microbial strains were initially isolated from Baolige Oilfield in China.
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