Sentence examples for preservation of microorganisms from inspiring English sources

Li, J. et al. Impact of biomineralization on the preservation of microorganisms during fossilization: An experimental perspective.

Knowledge on the preservation of microorganisms may help our searching for life on outer planets, particularly Mars-contaminated earthly microorganisms at ancient time.

The preservation of microorganisms in gypsum has been described in natural environments52, either in recent evaporites reporting "fresh" eukaryotic and bacterial cells or on older deposits (5 to 6 My)53.

Remarkable preservation of microorganisms [e.g. 68 72] and previous oxygen and hydrogen isotope ratio studies of chert by Kenny and Knauth [46] suggest excellent preservation of original isotopic values of chert dating from the Late Proterozoic.

It raises the question that whether water helps preservation of the microorganisms or not, particularly those with high possibility of interplanetary transfer like spores and Deinococci.

Storage in liquid nitrogen in the absence of cryoprotectant resulted in variable preservation of dominant microorganisms in enriched samples.

To better understand the processes leading to microfossil formation and preservation, artificial mineralization of microorganisms, also called fossilisation, was first undertaken by Oehler and Schopf with the silicification of Cyanobacteria7, followed by the mineralization of various eukaryotic and bacterial models8, 9 and later of natural communities10.

In the present paper, we have studied in detail, by SEM-BSE (scanning electron microscopy in backscattered electron mode) associated to EDS (energy dispersive X-ray spectrometry) microanalysis, the degree of biological conservation and the mechanism/s involved in the preservation of the eukaryotic microorganisms embedded in this ancient amber.

Damage to cell membranes, enzymes or DNA is the most commonly cited cause of death of microorganisms by alternative preservation technologies.

For the area of microbiological food safety, these developments mean that mechanistic explanations of the response of microorganisms to food preservation treatments and environmental conditions in the food chain become more attainable.

The low moisture content (8.6%) of the stem of C. pallida indicates that it may hinder the growth of microorganisms; therefore, its preservation period will be high.