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PR of Microbial Pesticide market pdf 97%

Global Microbial Pesticide market is estimated to have a great demand by the year 2024 The Report “GLOBAL MICROBIAL PESTICIDES MARKET, BY INGREDIENT TYPE, PRODUCT TYPE , APPLICATION, CROP-TYPE, GEOGRAPHY, COMPANY (NORTH AMERICA, ASIAPACIFIC, EUROPE, SOUTH AMERICA) FORECAST AND ESTIMATION 2018-2024”.

https://www.pdf-archive.com/2018/01/10/pr-of-microbial-pesticide-market-pdf/

10/01/2018 www.pdf-archive.com

Global Microbial Pesticides Market 95%

Global Microbial Pesticides Market – Size, Outlook, Trends, and Forecasts (2018 – 2024) 1.

https://www.pdf-archive.com/2018/01/24/global-microbial-pesticides-market/

24/01/2018 www.pdf-archive.com

Kwon, Bercovici, Cunningham, & Varnum preprint (1) 92%

We examined language use in media coverage of past discovery announcements of this nature, with a focus on extraterrestrial microbial life (Pilot Study).

https://www.pdf-archive.com/2017/12/08/kwon-bercovici-cunningham-varnum-preprint-1/

08/12/2017 www.pdf-archive.com

mold report 84%

Indoor Environmental Testing Certified*Professional*Insured www.SameDayMoldTesting.com Microbial Survey and Tenant “Red Flag” Report Site:

https://www.pdf-archive.com/2016/07/29/mold-report/

29/07/2016 www.pdf-archive.com

pink eye conjunctivitis can be1356 84%

viral, sensitive and microbial conjunctivitis.

https://www.pdf-archive.com/2013/09/19/pink-eye-conjunctivitis-can-be1356/

19/09/2013 www.pdf-archive.com

xx2 83%

Microbial Risk and Investigations Karen Zink McCullough Jeanne Moldenhauer PDA Bethesda, MD, USA DHI Publishing, LLC River Grove, IL, USA 01FrontMatter:FrontMatter 29/3/15 14:21 Page 4 Licensed to Nugent, Russell/CP Pharmaceuticals Ltd.:

https://www.pdf-archive.com/2017/01/04/xx2/

04/01/2017 www.pdf-archive.com

Composting Bokashi 83%

Bokashi Products by Teraganix Microbial Inoculants • Septic Tank Enzymes • Soil Conditioner • Composting Products • Organic Agriculture Products EM·1® Micronutrient Fertilizer Amendment &

https://www.pdf-archive.com/2014/04/15/composting-bokashi/

15/04/2014 www.pdf-archive.com

Effetti antimicrobici Ag+ su Bacillus Subtilis 83%

The superior antimicrobial properties of silver nanoparticles (Ag NPs) are well-documented, but the exact mechanisms underlying Ag-NP microbial toxicity remain the subject of intense debate.

https://www.pdf-archive.com/2016/01/26/effetti-antimicrobici-ag-su-bacillus-subtilis/

26/01/2016 www.pdf-archive.com

Effect of feed additive on GIT microbial population 83%

Journal of Medicinal Plants The Effects of Comparison of Herbal Extracts, Antibiotic, Probiotic and Organic Acid on Serum Lipids, Immune Response, GIT Microbial Population, Intestinal Morphology and Performance of Broilers Yakhkeshi S (M.Sc.)1, Rahimi S (Ph.D.)1*, Gharib Naseri K (M.Sc.)1 1- Department of Poultry Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran *Corresponding author:

https://www.pdf-archive.com/2015/09/28/effect-of-feed-additive-on-git-microbial-population/

28/09/2015 www.pdf-archive.com

NK002-20170130001 83%

During vermicomposting, earthworms greatly enhance humification of organic matter through microbial activation, thereby enhancing activity of several plant hormones (auxin, gibberellin and cytokinin) (Atiyeh et al., 2002).

https://www.pdf-archive.com/2017/04/05/nk002-20170130001/

05/04/2017 www.pdf-archive.com

Wang et al 2013 ISMEJ 83%

2013 International Society for Microbial Ecology All rights reserved 1751-7362/13 www.nature.com/ismej ORIGINAL ARTICLE Phylogenetic beta diversity in bacterial assemblages across ecosystems:

https://www.pdf-archive.com/2017/03/08/wang-et-al-2013-ismej/

08/03/2017 www.pdf-archive.com

PS FieldTrials 82%

amino acids for optimal microbial and plant support.

https://www.pdf-archive.com/2016/08/03/ps-fieldtrials/

03/08/2016 www.pdf-archive.com

Market Prospect of Organic Fertilizer 82%

The most important thing of the application of organic fertilizer is increasing the soil organic matter, although its content accounts for only a few percent of the total arable layer soil, it is the main material foundation for soil fertility of soil structure, and has very important effects on soil nutrient, energy, enzymes, water, ventilation and microbial activity.

https://www.pdf-archive.com/2015/04/22/market-prospect-of-organic-fertilizer/

22/04/2015 www.pdf-archive.com

Global Fortified Foods Market.PDF 81%

By Methods On the basis of type, the fortified foods market is divided into Bio-fortification, Microbial-Enhanced Biofortification, and Home fortification.

https://www.pdf-archive.com/2018/02/02/global-fortified-foods-market/

02/02/2018 www.pdf-archive.com

Vail Water CCR 2015 80%

EPA/CDC guidelines on appropriate means to lessen the risk of infection by Cryptosporidium and other microbial contaminants are available from the Safe Drinking Water Hotline (800-426-4791).

https://www.pdf-archive.com/2016/06/29/vail-water-ccr-2015/

29/06/2016 www.pdf-archive.com

Green Coffee Analytics Part 1 79%

  Green Coffee Analytics: Relevance to Roasters, Buyers, and Producers  Part I: Total Moisture Content and Water Activity  By Chris Kornman, May 2016         Most coffee professionals on the buying, roasting, and brewing side of the industry understand  and value sensory analysis of coffee. Cupping a coffee, after all, is the single most common and  effective way to decide if a coffee is worth purchasing, or if a roast has succeeded or failed.  Scores and notes help organize inventories, determine usage, and even provide feedback to  producers. In many cases, these scores are even tied to real dollar value whether as green or  roasted product.     I’d wager that most of the community have at least a cursory knowledge of green grading as  well, but I suspect that for many buyers and roasters it’s an afterthought or a metric that is  applied haphazardly at best, with little connection to what we usually think of when we think of  “quality.” In light of this, I’d like to outline a number of different measurements and describe how  they can add value across the supply chain. The first part of this series will focus on moisture in  green coffee.             Total Moisture Content    Moisture content has been a defining characteristic of the coffee export trade for eons. The  figure 12% is tossed around fairly loosely, frequently eliciting rejections once it is exceeded.  Likewise, the measurement of water activity has become an increasingly common interjection to  conversations  about physical quality, though it’s limits are a little less universally  acknowledged. Let’s dig into what these two different measurements mean, how they are  related to each other, and how they can be used as quality tools for the specialty roaster, buyer,  and grower.    Moisture content is defined as water bound up inside the coffee seed. When a coffee cherry is  picked, the seed is full of water and must be dried before export. Throughout the world, this is  accomplished in a variety of ways with varying effects on the final product. The specialty  community has frequently expressed aversion to vertical driers and cylindrical drum ​ guardiolas  used to mechanically dry coffee across much of Central America and Brazil. Compared to  sun­drying on patios or raised beds, the argument goes, mechanical drying is inferior. However,  the precision of a well­maintained dryer can improve the producer’s ability to consistently dry  large quantities of coffee when the temperature is appropriately monitored. Natural challenges  arise for any sun­dried coffees due to the simple nature of exposure to the elements. In my  experience, partial shade, protection from rain, and air circulation (frequent parchment turning  and/or raised beds) go a long way to ensure that a coffee is appropriately stabilized in sun­dried  environments.  It’s generally accepted that drying coffee is the most  critical post­harvest processing step, and that in  general lower drying temperatures are better at  preserving quality.1 A research team led by respected  coffee scientist Dr. Flávio Borém used SCAA style  qualitative analysis to confirm physical measurements  of numerous phenomena. Among the measurable data  they gathered, the ‘leaching’ of potassium from the  coffee bean2. This is relevant because it illustrates an  important point: compounds that are bound up inside  green coffee are susceptible to escape and  degradation, particularly if damage to the seed occurs  during the drying process. This means that quality can  escape from green coffee even as it rests on a shelf.  Unfortunately, simply taking a moisture content reading  cannot give us a sufficient glimpse of this sort of data.   From one of the most respected voices in coffee research: ​ Flávio Borém, et al., 2008   Potassium leaching has been correlated to defective quality in green coffee: ​ Marcelo Ribeiro Malta, et al.,  1981​ .  1 2      Water Activity    This point brings us to water activity. Humidity, and specifically the evaporation of moisture, is  the vehicle by which quality has the potential to escape from green coffee. We can obtain a  better indication of the integrity of the structure of the green coffee, and its ability to retain  moisture and volatile aromatic compounds, by measuring water activity.     Very briefly, water activity (or a​ ) is the measurement of vapor pressure or “water energy.” It is  W​ expressed mathematically as a comparison of the measurement of the vapor pressure of a  substance in question divided by the vapor pressure of water. Imagine the same amount of  water is added to two glasses: one with a sponge and one without. The water will evaporate  more slowly from the glass with the sponge, because the moisture is bound up in parts of that  sponge. So, any substance will have less water activity than water alone, because the moisture  in that substance will be bound up in varying degrees. As a result, water activity measurements  are expressed as a decimal; a water activity measurement of coffee will always be expressed as  a numerical value less than one but greater than zero. Water activity readings may vary in  reliability depending on the type of device in use, and these readings can be affected by  temperature, relative humidity, and other ambient environmental conditions.     The use of water activity measurements as a food safety indicator has been in circulation since  th​ the middle of the 20​  century. William James Scott was able to convincingly prove that water  activity measurements can predict microbial growth in 1953. Since that time, water activity has  come to be accepted as a more accurate and important indicator of “microbial, chemical, and  physical properties… than is total moisture content.”3 Across many industries water activity  measurement is now considered vital not just for safety, but as an indicator of potential for  chemical and physical reactions.     As you might imagine, this is relevant to coffee  in a number of ways. The first and most  obvious is in product safety. At a certain level,  mold and other microbes can grow; that level is  firmly established across all substance types.  Below a water activity range of 0.60, no  microbial proliferation occurs 4, and foods are  generally considered free from potential for new  contamination. Between the range of 0.60 and  0.90 a​ , molds and other fungi, yeasts, and  W​ other microbial activity increases, particularly at  higher ranges. Of particular interest to coffee are mold types that contain mycotoxins and  3 4  ​ Jorge Chirife and Anthony J. Fontana, Jr., 2007   ​ Anthony J. Fontana, Jr., 2008    ochratoxins, as these are known hazards to health. Per AquaLab water activity “for molds and  yeast growth is about 0.61 with the lower limit for growth of mycotoxigenic molds at 0.78 a​ .”5  W​   During post­harvest processing, HACCP6 guidelines suggest that “all coffee, cherry or  parchment, must spend no more than four days between [water activity of] 0.95… and… 0.80.”7  It’s a little hard to imagine a  farmer or producer  measuring the water activity  of their coffee while it  ferments, or during the first  few days on a patio or  drying table. If you think  about it, however, these are  some things we’ve felt  intuitively and know  experientially. Wet  parchment sitting around in  bags in Sumatra, for  example, generally isn’t a  favorable storage condition  for coffee of any quality. Similarly, Rwandan and Brazilian practice of tarp coverings for wet  parchment coffee on beds or patios can foster microbial growth (the spread of potato through a  lot, or the off flavors of rio/phenol, respectively).    In terms of practical applications for the coffee roaster and buyer, AquaLab has some relevant  points to make: “Green coffee deteriorates very gradually, but the ‘past crop’ taste… is partially  associated with the hydrolysis of sucrose into glucose, especially. Higher water activity can  possibly provide an indication of the level of this activity.”8     Put simply, water activity measurements can help indicate the shelf­stability of a coffee,  particularly as it relates to perceived past crop flavors. These flavors are related to the escape  and/or chemical change in compounds created inside the bean and preserved (or not) by the  drying process post­harvest. While it’s impossible to predict an exact shelf­life using water  activity readings9, we can use water activity to give us an indication of how well­dried, and thus  how stable a green coffee might be. When used in conjunction with moisture content, this can  be a powerful tool for evaluating the longevity of a high­dollar/high quality product’s value. For  5  AquaLab is the water activity meter manufacturing arm of Decagon. They have numerous product manuals  and educational resources available for free online, including the one quoted here:  http://agrotheque.free.fr/Fundamentals.pdf  6  Hazard Analysis and Critical Control Points, as recommended by the FDA & USDA  7  This HACCP guildine is quoted by Aqualab ​ here​ .  8  Again, Aqualab’s ​ Coffee product manua​ l is responsible for this claim.  9  ​ Theodore P. Labuza, 1980    most purposes, the upper limit of 0.60 seems like a convenient “soft” limit for predicting shelf  stability for more than 6 months past harvest under normal storage conditions (moderate  temperatures, low relative humidity, GrainPro or other preservation method also recommended  to help prevent moisture migration).     There’s yet another side to this coin: water activity has the ability to predict the potential and  rate of changes related to browning reactions like caramelization and Maillard reactions. We  know that these reactions are absolutely critical to the development of complex chain sugars  and aromatic compounds and flavors in coffee as it roasts. Maillard reaction rate increases in  conjunction with water activity, reaching maximum potential at between 0.60 and 0.70, with  increases beyond 0.70 generally decreasing likelihood again.10     So, let’s look at this on a basic chart that should help frame the discussion visually:          You can see that the range for shelf stability is a little lower a​  than the peak for browning  W​ reactions, and that the microbial activity potential increases beyond 0.60. In light of these  signposts, coffee’s ideal water activity could be described as “close to 0.60.” Each roaster and  buyer, however, must choose on which side of this line they prefer to err: higher than 0.60  10  ​ http://www.webpal.org/SAFE/aaarecovery/2_food_storage/Processing/Water%20Activity.pdf 

https://www.pdf-archive.com/2016/05/03/green-coffee-analytics-part-1/

03/05/2016 www.pdf-archive.com

Processing, Products, and Food Safety Posters 79%

Campylobacter jejuni, probiotic, organic acids, prebiotic 643 Effects of electron-beam irradiation on diet characteristics, intestinal microbial population and morphology, ileal digestibility and performance of broilers.

https://www.pdf-archive.com/2015/09/28/processing-products-and-food-safety-posters/

28/09/2015 www.pdf-archive.com

2017peanuts 78%

“Studies have been difficult to reproduce across investigations” “Addressing the sources of variation in microbiota profiling is critical for optimizing protocols… Unfortunately, variation at each step in the pipeline is enormous from physical specimen collection and processing to computational quantification of microbial communities.” A National Institute of Standards and Technology (NIST) scientist reported that such standard protocols are needed because ‘the interlab comparability of measurements on microbiomes is generally poor.

https://www.pdf-archive.com/2017/11/20/2017peanuts/

20/11/2017 www.pdf-archive.com

Bioprocess Monitoring...1 78%

Microbial Cell Factories BioMed Central Open Access Review Improvement of bioprocess monitoring:

https://www.pdf-archive.com/2015/02/20/bioprocess-monitoring-1/

20/02/2015 www.pdf-archive.com

Mold Damage 78%

Testing A mold test inspection for black mold/fungi is the most important first step in identifying a possible microbial contamination problem.

https://www.pdf-archive.com/2015/12/03/mold-damage/

03/12/2015 www.pdf-archive.com

Feed Additives Posters 77%

frutescens, performance enhancer, egg quality, health performance, herbal 536 Effects of yarrow (Achillea millefolium), antibiotic and probiotic on GIT microbial population, immune response, serum lipids and broilers performance.

https://www.pdf-archive.com/2015/09/28/feed-additives-posters/

28/09/2015 www.pdf-archive.com

[Belinda C. Ferrari, Tristrom J. Winsley, Peter (b-ok.org) 76%

Microbial Systems Biology Methods and Protocols Edited by Ali Navid Biosciences and Biotechnology Division, Physics and Life Sciences Directorate, Lawrence Livermore National Laboratory, Livermore, CA, USA Editor Ali Navid Biosciences and Biotechnology Division Physics and Life Sciences Directorate Lawrence Livermore National Laboratory Livermore, CA, USA ISSN 1064-3745 e-ISSN 1940-6029 ISBN 978-1-61779-826-9 e-ISBN 978-1-61779-827-6 DOI 10.1007/978-1-61779-827-6 Springer New York Dordrecht Heidelberg London Library of Congress Control Number:

https://www.pdf-archive.com/2017/08/04/belinda-c-ferrari-tristrom-j-winsley-peter-b-ok-org/

04/08/2017 www.pdf-archive.com

GGC Nourishing the Planet Final 75%

Of all agricultural land 52 PERCENT is moderately or severely affected by soil degradation Addresses microbial hazards that can accompany intensive agriculture production, such as antimicrobial resistance, pathogenic microorganisms, and disruptions of the normal microbial ecosystem, all of which can injure ecosystem health and cause food safety issues We cannot achieve global food security without reaping the benefits of modern intensive agriculture systems, such as increased yields, increased production efficiency, and economy of scale, but we must also manage hazards that can be associated with intensive production practices TOTAL ECONOMIC LOSS The total statewide economic cost of the 2014 drought in California is $2.2 billion With a total loss of 17,100 seasonal and part-time jobs >>

https://www.pdf-archive.com/2015/08/05/ggc-nourishing-the-planet-final/

05/08/2015 www.pdf-archive.com

hydra-fuelplus- 75%

For the bunker suppliers who want to protect their hefty fuel investment against microbial attack, the answer is Hydra FuelPlus which is an Excellent Fuel Biocide Additive!

https://www.pdf-archive.com/2015/09/30/hydra-fuelplus/

30/09/2015 www.pdf-archive.com