PREVENTING PSEUDOMONAS AERUGINOSA AND CHROMOBACTERIUM VIOLACEUM INFECTIONS BY ANTI-ADHESION-ACTIVE COMPONENTS OF EDIBLE SEEDS

Preventing Pseudomonas aeruginosa and Chromobacterium violaceum infections by anti-adhesion-active components of edible seeds

Abstract Background Pseudomonas aeruginosa adhesion to animal/human cells for infection establishment involves adhesive proteins, including its galactose- and fucose-binding lectins PA-IL (LecA) and PA-IIL (LecB).The lectin binding to the target-cell receptors may be blocked by compatible glycans that compete with those of the receptors, functionin

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The influence of the yeast on aromatic profile of the wine.

The proces of wine fermentation altogether with other factors have significant impact on the origin of blade blank broad bouquet and flavour spectrum of the wine, both used yeast strain and natural microflora of the grapes.The mechanism of the origin of sensoric most important groups of organic compounds - alcohols, esters, acetaldehydes, volatile

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