4 Results for "

CFU-S

" in MedChemExpress (MCE) Product Catalog:
Products (4)

4 Results for "CFU-S" in MCE Product Catalog:

Cat. No.: HY-144341
CAS No.: 920459-41-2
Target:  

Bacterial

Research Areas:  

Infection

DprE1-IN-1 is a potent, orally active DprE1 inhibitor with favorable hepatocyte stability, low cytotoxicity and low hERG channel inhibition. DprE1-IN-1 displays potent activity against both agent-susceptible and clinically isolated drug-resistant Tuberculosis strains with MICs10 CFU reduction in macrophages.
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Cat. No.: HY-149346
CAS No.: 2861190-30-7
Target:  

Bacterial

Research Areas:  

Infection

Mtb-IN-2 (compound 10c) is an antimicrobial agent against Mycobacterium tuberculosis (Mtb), without cytotoxicity. Mtb-IN-2 significantly decreases colony-forming units (CFU) in spleen of murine tuberculosis models, and distinguishes both drug-sensitive and drug-resistant Mtb H37Rv strains. Mtb-IN-2 affects methionine metabolism but not folate pathway directly.
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Cat. No.: HY-136348
CAS No.: 1630160-25-6
Target:  

Bacterial

Research Areas:  

Infection

ML338 is a selective small molecule inhibitor probe of non-replicating Mycobacterium tuberculosis bacilli and is against the non-replicating M. tuberculosis with IC90 and IC99 values of 1 μM and 4 μM, respectively by CFU. ML338 is a invaluable tool for identifying both essential functions and vulnerabilities of the M. tuberculosis bacilli in the nutrient deprivation states. ML338 can be used for the study of M. tuberculosis chemotherapy .
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Cat. No.: HY-117387
CAS No.: 107572-73-6
Target:  

Endogenous Metabolite

Research Areas:  

Infection

BFE-37 is a yeast introduction with heat resistance activity. The survival rate change of BFE-37 after heating at 55 °C for 5 minutes was 6.53 log CFU/mL, showing its strong heat resistance in acidic orange juice. The dynamic behavior of BFE-37 at different temperatures showed a first-order logarithmic linear inactivation characteristic, which indicates its stability in heat treatment. The study of BFE-37 helps to understand the effect of mild heat treatment on juice and provide guidance for microbial control in the food industry .
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