1,721,080 research outputs found
Rischio emorragiico e rischio trombotico in chirurgia nel paziente antiaggregato
No full textLa necessità di definire il rapporto tra rischio di TEV (tromboembolismo venoso) e quello
emorragico, è uno dei problemi non ancora del tutto risolti nell’ambito di un corretto
approccio alla profilassi antitrombotica e gioca un ruolo fondamentale al fine di consentire
una appropriata stratificazione del rapporto efficacia/tollerabilità.
La corretta stratificazione del rischio è particolarmente importante perché evita di sottotrattare
i pazienti a rischio riducendo l’incidenza di TVP/EP (tromboembolismo venoso/embolia
polmonare) consentendo, inoltre, di contenere i costi legati al trattamento di tali complicanze.
Allo stesso modo la stratificazione del rischio consente di evitare il trattamento di soggetti
non a rischio, riducendo la possibilità di esporre a complicanze emorragiche i pazienti che
non presentano una significativa probabilità di manifestare una TVP/EP permettendo, anche
in questo caso, il contenimento dei costi legati alla profilassi
Environmental stress response in wine Lactic Acid Bacteria: beyond Bacillus subtilis
No full textLactic acid bacteria (LAB) constitute a heterogeneous group of
bacteria that are traditionally used to produce fermented foods.
The industrialization of food transformations has increased the
economical importance of LAB, as they play a crucial role in the development of the organoleptic and hygienic quality of fermented
products. However, the strains selected for industrial purposes,
should tolerate adverse conditions encountered in industrial processes,
either during starter handling and storage (freeze-drying,
freezing, or spray-drying) or during food processing in which abi15
otic stresses such as heat, cold, acidity, and high concentration of
NaCl or ethanol are common. Wine LAB have to deal with several
stresses including an acidic pH, a high alcoholic content, non
optimal growth temperatures, and growth-inhibitory compounds
such as fatty acids and tannins, originated from yeast and bacte20
ria metabolism. Wine LAB have developed several mechanisms to
escape or to tolerate wine conditions. They carry out a malolactic
fermentation in this stressful envioronment. In addition to the regulation
of the expression of specific genes, bacteria have evolved
adaptive networks to face the challenges of a changing environ25
ment and to survive under conditions of stress. The so called Global
Regulatory Systems control the simultaneous expression of a large
number of genes in response to a variety of environmental stress factors.
CIRCE sequences able to bind the HrcA repressor, σB dependent
promoters and CtsR regulatory elements have been observed
in several genes identified from wine LAB. Improved knowledge
of regulators and a better understanding of LAB stress responses
could constitute a basis of comparison with the well known model
microorganisms, Escherichia coli and Bacillus subtilis. Moreover, it
can provide an important insight into improving current industrial starter strains
Trattamento delle ernie crurali. Corso di aggiornamento su tecniche di riparazione delle ernie crurali
No full textCaratterizzazione microbiologica di conserve di pomodori in olio di oliva: distribuzione di Bacillus spp.
No full textCISET
Trattamento delle ernie crurali. Corso di aggiornamento su tecniche di riparazione delle ernie crurali
No full text
Protection of young chicks against Salmonella kedogou induced by administration of intestinal microflora.
No full textA note on colonization of gastrointestinal tract of conventional piglets by Lactobacillus strains.
No full text- …
