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Modern human diet includesconsists of a wide variety of foods materials from various different sources. The aActively promotion promoting of fruits and vegetables as important part elements of a healthy diet has lead tocaused a significant increase in fresh produce consumption worldwide being eaten all over the world. However,  1 Recent recent outbreaks of foodborne illnesses related toassociated with consuming fresh produce consumption has have indicated that these heighted concerns that these foods maybe are an increasing source of illness. The minimalminimum processing required for fresh and freshly cut produce which omits does not include any effective microbial elimination step and results inretains microorganisms in food products naturally carrying microorganisms, ; some of which these microorganisms may may be potentially hazardous to the human healthcause health hazards.

Some of theCertain foodborne pathogens such aslike Salmonella spp., Escherichia .coli, Citrobacter spp., and Enterobacter spp. produce curli,   2 which are proteinaceous components of a complex extracellular matrix which that help in the initial steps stages of biofilm formation and enhances the resistance of cell resistance cells in biofilms for to sanitizers and disinfectants. Curli are proteinaceous components of a complex extracellular matrix and are produced by many Enterobacteriaceae. They are thin, coiled fibers expressed thin, coiled fibers expressed at on the cell surface of many Enterobacteriaceae and of cells that bind several matrix and plasma proteins 3 such as fibronectin, laminin, and plasminogen and as well as azo dyes such aslike Congo red. Raw vegetables, and fruits and as well as unpasteurized juices contain a number of several   4 curli curli - 5 producing foodborne pathogens, which are associated with food foodbornerelated diseases. Thesese curli producerspathogens form biofilms on fresh produce as well as on food contact surfaces, resulting in and result in cross cross-contamination of produce. Curli Curli-producing bacterial strains are characterized by their ability to bind Congo red binding ability, which providesing a simple screening method for in vitro curli production. The Congo red binding technique has uses a qualitative as well as a quantitative approach. Curli-producing microorganisms producers were isolated from fresh produce and unpasteurized carrot juice using modified Lluria Bbertani 6 (LB) medium. Curli Theseproducing microorganisms formed dry, red, rough  7 colonies on modified LB medium, while nonproducers formed smooth, white colonies.. The pParameters that control curli production, such as temperature and osmolarity, were evaluated using thise Congo red binding technique.

Explanations

Modern human diet consists of a wide variety ofincludes food materialss from different various sources. The activeActively promotingon of fruits and vegetables as important part elements of a healthy diet has lead to a significant increase in fresh produce consumption being eaten all overworldwide. Recent outbreaks of foodborne illnesses related toassociated with consuming fresh produce consumption has have  1 heightened concerns about that these foods maybe being an increasing source of illness. The minimalminimum processing required for fresh and freshly cut produce, which omits does not include any effective microbial elimination step, results in food products naturally carrying microorganisms, ; some of which these microorganisms may be potentially hazardous to the human health.

Some of the foodborne pathogens such aslike Salmonella spp., Escherichia .coli, Citrobacter spp., and Enterobacter spp. produce curli, 2 which help in the initial steps stages of biofilm formation and enhance the resistance of cellscell resistance in biofilms for to sanitizers and disinfectants. Curli are proteinaceous components of a complex extracellular matrix and that are produced by many several Enterobacteriaceae. They are thin, coiled fibers expressed at on the surface of cells that bind several matrix and plasma proteins such as fibronectin, laminin, and plasminogen and as well as azo dyes like such as Congo red. Raw vegetables, and fruits and as well as unpasteurized juices contain a number of several  3 curli curli- 4 producing foodborne pathogens, which are associated with food foodbornerelated diseases. These curli producers microorganisms form biofilms on fresh produce as well as on food contact surfaces, resulting in and result in cross cross-contamination of produce. Curli Curli-producing bacterial strains are characterized by their ability to bind Congo red binding ability, which which provides a simple screening method for in vitro curli production. The Congo red binding technique has uses a qualitative as well as a quantitative approach. Curli-producing microorganisms producers were isolated from fresh produce and unpasteurized carrot juice using modified Lluria Bbertani 5 (LB) medium. Curli producing organismsCurli producers formed dry, red, rough colonies on modified LB medium, while nonproducers formed smooth, white colonies.. The pParameters that controlling curli production, such as temperature and osmolarity, were evaluated using the Congo red binding technique.

Explanations

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