Sentence examples for success of microorganisms from inspiring English sources
The progress of the ancestral WS to SM-LR and hardy WS-lineages is a further demonstration of the adaptive powers and ecological success of microorganisms such as P. fluorescens SBW25.
Upon the success of microorganism lysis without the use of any centrifuges, the lysate without any further preparation was used directly for the on-chip LAMP detection of N. meningitidis microorganisms in ACSF.
The success of these microorganisms to survive in nature and complete their enzootic cycle depends on the regulation of genes that are essential to their survival in the different environments.
The uncertainty is compounded when fungi are cultured simultaneously, which suggests matching requirements for in vivo success of these microorganisms or selective impaired immunity.
Competition for resources and cooperation for pollutant abatement between these two guilds of microorganisms will determine the success of consortium engineering while harnessing the biotechnological potential of the partners.
It is now widely accepted that the application of standard microbiological methods for the recovery of microorganisms from the environment has had limited success in providing access to the true extent of microbial biodiversity.
Moreover, it is the availability of complete proteome data that fuels the success of complementary per-proteome approaches to address global properties of microorganisms.
Several groups [ 9, 43, 44] observed that photosensitizer charge and structure might be important factors in determining the success of antimicrobial PDT, especially when applied on negative surface charge of microorganisms like Gram-negative bacteria.
The efficient concentration and separation of microorganisms from dilute culture suspensions is crucial to the success and productivity of many biotechnological processes.
Biofilms – communities of microorganisms attached to surfaces – are a constant threat for long-term success in modern implantology.
The success of such natural fermentations is variable and depends on the particular natural blend of microorganisms present in each batch.
