Latest Bacteriology Stories
Past research has shown that antioxidant compounds in chocolate called flavanols can provide a wide range of benefits. Now researchers are honing in on exactly what within these compound provides the observed benefits.
Nutraceutical Ingredients Market report provides qualitative and technical data pertaining to nutraceutical ingredient such as subtypes, source, application.
These findings differ from previous smaller trials and do not support a general recommendation for the use of probiotics to treat colic in infants.
MarketReportsOnline.com adds “Nanocoatings in the Medical Industry” and “Nanocoatings in the Household Care Industry” reports to its research store. Dallas,
All bacteria are not created equal. Toxic cleaning products kill bad germs, but also destroy good bacteria that can contribute to better overall health.
DALLAS, March 31, 2014 /PRNewswire/ -- The "Eubiotics Market by Type (Probiotics, Prebiotics, Organic acid, and Essential oils), & Livestock (Swine, Poultry, Ruminant,
Researchers at the University of Texas Medical Branch at Galveston by growing vaginal skin cells outside the body and studying the way they interact with "good and bad" bacteria, think they may be able to better identify the good bacteria that protect women from HIV infection and other sexually transmitted infections.
Kids Cubes, a new chewable probiotic, from UAS LifeSciences, won the NutrAward competition by NEXT Innovation Summit. Wausau, WI (PRWEB) March 27, 2014
DALLAS, March 24, 2014 /PRNewswire/ -- ReportsnReports.com offers "Dairy Ingredients Market by Type (Milk Powder, Whey Ingredients, Lactose, MPC & MPI, Casein &
By drawing inspiration from the way in which minerals, living cells and other substances combine to form bone, a team of MIT engineers have created a type of “living material” out of bacterial cells.
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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