Kenneth Todar –AUTHOR Introduction to The Microbial World © 2009 Kenneth Todar PhD Figure 1. The bacterium‚ Legionella. American Society for Microbiology. The Microbial World The microbial world is a realm of life made up of microorganisms and viruses. Microbiology is the branch of biological sciences concerned with the study of these microbes. Microorganisms are unicellular organisms (capable of existence as single cells)‚ too small to be seen with the naked eye. Among all forms of
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product.[4] When both salt concentration and temperature are low‚ Leuconostoc mesenteroides dominates‚ producing a mix of acids‚ alcohol‚ and aroma compounds. At higher temperatures Lactobacillus plantarum dominates‚ which produces primarily lactic acid. Many pickles start with Leuconostoc‚ and change to Lactobacillus with higher acidity.[4]South Asia[edit] India has a large variety of pickles (known as Achar in Punjabi and Hindi‚ Uppinakaayi in Kannada‚ Lonacha in Marathi‚ Oorukai in Tamil‚ ooragaya
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INTRODUCTION Cell isolation and culture are essential tools for the life sciences today specifically in the study of cell function. Isolated cells grown under controlled conditions can be manipulated and imaged at a level of resolution under the microscope‚ that is not possible in whole animals or even tissue explants (Zhang and Kuhn‚ 2011). In its simplest form‚ cell culture involves the dispersal of cells in an artificial environment composed of nutrient solutions‚ a suitable surface to support
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INTRODUCTION In the diet of every nation‚ milk is considered as nature’s perfect food. The consumption of milk and its food products have been increased as a sign of prosperity. The growing underdeveloped countries in the last few decades have adopted milk and its food products in their diets. Milk can be defined as the fresh and clear lacteal secretion practically free from colostrums and obtained by the complete milking of one or more milky animals like cow‚ buffalo‚ goat etc. In human
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Steve Jenkins‚ a Master Cheesemonger at Fairway Market. (Cheese) Bacteria‚ or starter cultures‚ control the flavor‚ hardness‚ type‚ and many more aspects of cheese. The two main strands of bacteria involved in cheese making are Lactococcus and Lactobacillus‚ which ferment sugars found in the milk. Humans have learned to manipulate bacteria and the fermentation process to produce different types of cheese such as Swiss‚ Limburger‚ and Cheddar. The earliest concrete evidence of cheese was found in Egypt
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Application of lactic acid bacteria There are four major categories for the current uses and applications of LAB: food‚ cosmetic‚ pharmaceutical‚ and chemical applications. In food industry Recent years the interest increased in using LAB by using bacteriocin-like inhibitory substances (BLIS) because of their potential use as a natural antimicrobial agent to enhance the food safety of food products and increase the nutritional values of the food. Foods that fermented by LAB such as cheese
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Fermentation Fermentation is a natural process that has been going on in nature since before humans existed. For centuries we have been practicing food fermentation‚ knowingly or unknowingly. Every food culture in the world throughout history has been using fermentation in their food in some way. Bread making originated in Egypt 3500 years ago. Fermented drinks were being produced and consumed in Babylon(now Iraq) 7000 years ago. China is thought to be the birth place of fermented vegetables. A
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8. Microorganisms help reduce atmospheric nitrogen and transform it to ammonia important for agriculture. 9. The microbes that normally live in association with humans on the various surfaces of the body (called the normal flora)‚ such as Lactobacillus and Bifidobacterium‚ are known to protect their hosts from infections and otherwise promote nutrition and health. 10. Microorganisms play a central role in recombinant DNA technology and genetic engineering. Important tools of biotechnology are
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El Camino College Compton Educational Center Summer 2010 General microbiology lecture part review questions for final exam Adapted by Dr. Eyob Wallano 1. Which is mismatched? A. parasitism – one organism benefits and the other receives no benefit B. competition – one organism gives off substances that inhibit or kill other organisms C. predator – seeks out and ingests live prey D. scavengers – feed on live to dead cells and wastes E. omnivores – feed on plants and flesh 2. The conversion of
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Diarrhea vs. Thrush You know that feeling where you need to use the toilet so bad and you rush to the bathroom and don’t know if you’re going to make it? That feeling is diarrhea. Diarrhea describes loose‚ watery feces. It is a common condition that isn’t usually serious. It lasts about two to three days in most cases and can be treated with over the counter medication. The most common cause of diarrhea is stomach or intestinal flu. If the digestive tract recognizes a substance ingested to be
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