Latest Bacteriology Stories
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
The bacterium Staphylococcus Aureus (S. aureus) is a common source of infections that occur after surgeries involving prosthetic joints and artificial heart valves.
Ganeden Biotech is proud to announce twelve new products fortified with the patented probiotic, GanedenBC30. Cleveland, OH (PRWEB) February 27, 2014
KIDS CUBES, a new chewable probiotic, has been selected as one of the finalists in the NutrAward competition by NEXT Innovation Summit (formerly Nutracon) that rewards companies for investing
Organic Pond has responded to the urgent need in the aquaculture world to develop microbial control strategies. Fraser, MI (PRWEB) February 25, 2014
Copper Moon Coffee® enriches their French Vanilla Cappuccino Insta-KupsTM with the probiotic ingredient GanedenBC30. Cleveland, OH (PRWEB) February 25,
A new naming system proposed by one Virginia Tech scientist proposes moving beyond the current biological naming system and supplementing it with a new classification method based on an organism’s genome sequence.
New research focuses on skin bacteria as a major factor in the rapid spread of MRSA.
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...
- To swell, as grain or wood with water.