Latest Bacteriology Stories
When it comes to swimming, the bodies of some bacteria are more than just dead weight, according to new research from Brown University.
The mystery of why mycobacteria—a family that includes the microbe that causes TB—are extraordinarily hardy organisms is being unraveled by University of Otago, New Zealand, research that offers new hope for developing a revolutionary class of antibiotics to tackle TB.
Probiotics serve many beneficial purposes. They help regulate the gut flora, primarily, but recent studies published in the American Health Association journal Hypertension show that probiotics might also help lower and maintain blood pressure.
The North America Probiotics Market report defines and segments the probiotics market in North America with analysis and forecast of revenue.
Go ahead and call Rachel Dutton's research cheesy if you must.
Much of what we know about Oetzi – for example what he looked like or that he suffered from lactose intolerance – stems from a tiny bone sample which allowed the decoding of his genetic make-up.
Scientists have identified a protein that is essential to the survival of E. coli bacteria, and consider the protein a potential new target for antibiotics.
OpenDoors Nutrition introduces their new daily probiotic blend, Daily Pro Blend 12B, and discusses what to search for in the best probiotic supplements. Boston,
TULA brings innovation to the beauty industry through the use of probiotics in a range of skin care products NEW YORK, July 10, 2014 /PRNewswire/ -- TULA (
Researchers work to save bees by studying the diversity of microbes that live in their guts and the impacts on these microbes of exposure to antibiotics
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 writhe; struggle or twist about with more or less force; wriggle.
- To scribble, jot.