01157nam0 22002771i 450 UON0002594920231205102039.84520020107d1966 |0itac50 baengIN|||| 1||||ˆA ‰History of the SikhsFrom the origin of the Nation to the Battles of the Sultejby Joseph Davey Cunninghamed. by H.L.O. GarrettDelhiS. Chand & Co.1966 xlviii402 p. ; 22 cmINDIASTORIASIKHUONC000747FIINNew DelhiUONL000110SI IVSUBCONT. INDIANO - STORIAACUNNINGHAMJoseph DaveyUONV017672643255GARRETTH. L. O.UONV012909Chand & Co.UONV249800650ITSOL20240220RICASIBA - SISTEMA BIBLIOTECARIO DI ATENEOUONSIUON00025949SIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI SI IV 057 SI MR 83377 5 057 SIKH - STORIAINDIA - STORIA - SIKHUONC000746History of the Sikhs1201128UNIOR04110nam 2200865z- 450 991055728430332120210501(CKB)5400000000041197(oapen)https://directory.doabooks.org/handle/20.500.12854/69416(oapen)doab69416(EXLCZ)99540000000004119720202105d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierThe Role of Biofilms in the Development and Dissemination of Microbial Resistance within the Food IndustryBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20201 online resource (100 p.)3-03943-551-5 3-03943-552-3 Biofilms are multicellular sessile microbial communities embedded in hydrated extracellular polymeric matrices. Their formation is common in microbial life in most environments, whereas those formed on food-processing surfaces are of considerable interest in the context of food hygiene. Biofilm cells express properties that are distinct from planktonic ones, in particular, due to their notorious resistance to antimicrobial agents. Thus, a special feature of biofilms is that once they have developed, they are hard to eradicate, even when careful sanitization procedures are regularly applied. A large amount of ongoing research has investigated how and why surface-attached microbial communities develop such resistance, and several mechanisms can be acknowledged, such as heterogeneous metabolic activity, cell adaptive responses, diffusion limitations, genetic and functional diversification, and microbial interactions. The articles contained in this Special Issue deal with biofilms of some important food-related bacteria (including common pathogens such as Salmonella enterica, Listeria monocytogenes, and Staphylococcus aureus, as well as spoilage-causing spore-forming bacilli), providing novel insights into their resistance mechanisms and implications, together with novel methods (e.g., use of protective biofilms formed by beneficial bacteria, enzymes) that could be used to overcome resistance and thus improve the safety of our food supply and protect public health.Biology, life sciencesbicsscResearch and information: generalbicsscantibiofilm methodsBacillus speciesbacteriocinsbiocidesbiocontrolbiofilmbiofilm derived sporesbiofilmscleaning-in-placedairy bacillidairy industrydisinfectantsdisinfecting effectdisinfectiondisintegration of matrixDNase Ienzymesfood industryfood residuesfood safetyfoodborne pathogenslactic acid bacteriaListeria monocytogenesmastitismilkmixed species biofilmmorpothypespost-treatmentpoultrypre-treatmentprobiotic potentialresistanceSalmonellastainless steelstaphylococcistress adaptationtomatotranscriptomeBiology, life sciencesResearch and information: generalGiaouris Efstathiosedt1302199Simões ManueledtDubois-Brissonnet FlorenceedtGiaouris EfstathiosothSimões ManuelothDubois-Brissonnet FlorenceothBOOK9910557284303321The Role of Biofilms in the Development and Dissemination of Microbial Resistance within the Food Industry3026240UNINA