Gram-Positive Bacteria

PHYSIOLOGY AND BIOTECHNOLOGY
Synthesis of Imidazol-2-yl Amino Acids by Using Cells from Alkane-Oxidizing Bacteria
Annett Mikolasch, Elke Hammer, Frieder Schauer
Microbial Ecology
Simultaneous Fluorescent Gram Staining and Activity Assessment of Activated Sludge Bacteria
Scott Forster, Jason R. Snape, Hilary M. Lappin-Scott, Jonathan Porter
Food Microbiology
Effect of Weissella confusa Strain PL9001 on the Adherence and Growth of Helicobacter pylori
Hyeran Nam, Misun Ha, On Bae, Yeonhee Lee
Plant Microbiology
Potential for Misidentification of a Spore-Forming Paenibacillus polymyxa Isolate as an Endophyte by Using Culture-Based Methods
Elizabeth Bent, Christopher P. Chanway
Food Microbiology
Identification of the Bacterial Microflora in Dairy Products by Temporal Temperature Gradient Gel Electrophoresis
Jean-Claude Ogier, Olivier Son, Alexandra Gruss, Patrick Tailliez, Agnes Delacroix-Buchet
Enzymology and Protein Engineering
Homologs of the Rml Enzymes from Salmonella enterica Are Responsible for dTDP-β-l-Rhamnose Biosynthesis in the Gram-Positive Thermophile Aneurinibacillus thermoaerophilus DSM 10155
Michael Graninger, Bernd Kneidinger, Katharina Bruno, Andrea Scheberl, Paul Messner
Genetics and Molecular Biology
Characterization of ISRgn1, a Novel Insertion Sequence of the IS3 Family Isolated from a Bacteriocin-Negative Mutant of Ruminococcus gnavus E1
Ana Gomez, Monique Ladire, Francoise Marcille, Michelle Nardi, Michel Fons
Food Microbiology
Diversity, Dynamics, and Activity of Bacterial Communities during Production of an Artisanal Sicilian Cheese as Evaluated by 16S rRNA Analysis
Cinzia L. Randazzo, Sandra Torriani, Antoon D. L. Akkermans, Willem M. de Vos, Elaine E. Vaughan
Genetics and Molecular Biology
Alkaline Phosphatase Reporter Transposon for Identification of Genes Encoding Secreted Proteins in Gram-Positive Microorganisms
Carmela M. Gibson, Michael G. Caparon
Food Microbiology
Denaturing Gradient Gel Electrophoresis Analysis of the 16S rRNA Gene V1 Region To Monitor Dynamic Changes in the Bacterial Population during Fermentation of Italian Sausages
Luca Cocolin, Marisa Manzano, Carlo Cantoni, Giuseppe Comi

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