Latest Bacteriology Stories
For centuries, the health benefits of ingesting dark chocolate have been lauded. Why, however, has remained a mystery, until now.
Telephus Advances TPH 101 Program Towards Candidate Selection SAN DIEGO, March 18, 2014 /PRNewswire/ -- BioAtla, a global biotechnology company focused on the development of differentiated
The serious and rapidly growing problem of resistance to antibiotics could have a very sweet solution, according to research presented during the 247th National Meeting of the American Chemical Society.
Probiotic Ingredient market report estimates the global probiotics market size in terms of value, drivers, restraints, and opportunities.
Health Nutrition News discusses the benefits of probiotics and what to look for when finding the best probiotic supplements. Boston, MA (PRWEB) March 14, 2014
Product launch to coincide with 9th Nutra India Summit in Bangalore NEWTOWN SQUARE, Pa., March 13, 2014 /PRNewswire/ -- Kibow Biotech is pleased to announce that it will mark World
The interactions of the gut microbiota in children with typical diabetes autoantibodies differ from that in healthy children.
BOUCHERVILLE, QC, March 12, 2014 /CNW Telbec/ - Activia, the biggest brand within the Danone Dairy portfolio, is set to stage its first-ever global marketing campaign as part of a brand restage,
Our intestines harbor an astronomical number of bacteria, around 100 times the number of cells in our body, known as the gut microbiota.
ReNew Life Formulas, Inc., America’s #1 Digestive Care Company in health food stores, has received the 2014 ConsumerLab.com Survey Award as the Top-Rated Probiotic Product in Consumer Satisfaction
Staphylococcus epidermidis is one of thirty-three known species belonging to the genus Staphylococcus. It is part of our skin flora and can also be found in the mucous membranes and in animals. It is the most common species found in laboratory test due to contamination. It is not usually pathogenic; however, patients with a compromised immune system often risk infection. Infections can be both nosocomial and community acquired and are more of a threat to hospital patients. Hospitals carry...
Staphylococcus aureus is a facultative anaerobic gram-positive coccus, and is the most common cause of staph infections. It is commonly part of the skin flora found in the nose and on skin. Around 20% of the human population is long-term carriers. It gets its golden color due to its carotenoid pigment staphyloxanthin. The pigment acts as a virulence factor with an antioxidant action that allows the microbe to evade death by reactive oxygen species used by the host immune system. Staphylococci...
Salmonella enterica is a subspecies of Salmonella enterica, the rod shaped, flagellated, aerobic, Gram-negative bacterium. It is a member of the genus Salmonella and many of the pathogenic serovars of the S. enterica species are in this subspecies. Serovars can be designated fully or in a shortened form. The genus, Salmonella, is on the short form lists which are followed by the capitalized and non-italicized serovar. Each serovar can have many strains as well, which allows for a rapid...
Pseudomonas aeruginosa is a common bacterium that can cause disease in animals and humans. It can be found in soil, water, skin flora, and most man-made environments throughout the world. It thrives in normal or hypoxic atmospheres; due to this it has colonized many natural and artificial environments. It can infect animals with damaged tissue or people with reduced immunity. Symptoms are generalized inflammation and sepsis. It can be fatal if colonization occurs in critical body organs,...
Lactobacillus casei is a species of genus Lactobacillus found in the human intestine and mouth. Since it produces lactic acid it helps with the propagation of desirable bacteria. This species is documented to have a wide pH and temperature range. It also improves digestion and reduces lactose intolerance and constipation. Most often L. casei is industrial, specifically for diary production. L. Casei is the dominant species of non-starter lactic acid bacteria present in ripening Cheddar...
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