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Bifidobacterium Thermacidophilum
''Bifidobacterium thermacidophilum'' is a Gram-positive, rod-shaped species of bacteria. Strains of this species were originally isolated from an anaerobic digester used to treat wastewater from a tofu farm. The species is thermophilic and can grow at a temperature of 49.5 °C. Strains of ''B. thermacidophilum'' have been experimentally used as probiotic Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut microbiota. Probiotics are considered generally safe to consume, but may cause bacteria- host i ...s. It was effective in reducing damage to the gut in a mouse model of ''E. coli'' infection. ''B. thermacidophilum'' has been divided into two subspecies: ''subsp. Porcinum'' and ''subsp. Thermacidophilum''. References External linksType strain of ''Bartonella thermacidophilum'' at Bac''Dive'' - the Bacterial Diversity Metadatabase Bifidobacteriales Bacteria describe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gram-positive
In bacteriology, gram-positive bacteria are bacteria that give a positive result in the Gram stain test, which is traditionally used to quickly classify bacteria into two broad categories according to their type of cell wall. Gram-positive bacteria take up the crystal violet stain used in the test, and then appear to be purple-coloured when seen through an optical microscope. This is because the thick peptidoglycan layer in the bacterial cell wall retains the stain after it is washed away from the rest of the sample, in the decolorization stage of the test. Conversely, gram-negative bacteria cannot retain the violet stain after the decolorization step; alcohol used in this stage degrades the outer membrane of gram-negative cells, making the cell wall more porous and incapable of retaining the crystal violet stain. Their peptidoglycan layer is much thinner and sandwiched between an inner cell membrane and a bacterial outer membrane, causing them to take up the counterstain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacteria
Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among the first life forms to appear on Earth, and are present in most of its habitats. Bacteria inhabit soil, water, acidic hot springs, radioactive waste, and the deep biosphere of Earth's crust. Bacteria are vital in many stages of the nutrient cycle by recycling nutrients such as the fixation of nitrogen from the atmosphere. The nutrient cycle includes the decomposition of dead bodies; bacteria are responsible for the putrefaction stage in this process. In the biological communities surrounding hydrothermal vents and cold seeps, extremophile bacteria provide the nutrients needed to sustain life by converting dissolved compounds, such as hydrogen sulphide and methane, to energy. Bacteria also live in symbiotic and parasitic re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anaerobic Digestion
Anaerobic digestion is a sequence of processes by which microorganisms break down biodegradable material in the absence of oxygen. The process is used for industrial or domestic purposes to manage waste or to produce fuels. Much of the fermentation used industrially to produce food and drink products, as well as home fermentation, uses anaerobic digestion. Anaerobic digestion occurs naturally in some soils and in lake and oceanic basin sediments, where it is usually referred to as "anaerobic activity". This is the source of marsh gas methane as discovered by Alessandro Volta in 1776. The digestion process begins with bacterial hydrolysis of the input materials. Insoluble organic polymers, such as carbohydrates, are broken down to soluble derivatives that become available for other bacteria. Acidogenic bacteria then convert the sugars and amino acids into carbon dioxide, hydrogen, ammonia, and organic acids. In acetogenesis, bacteria convert these resulting organic ac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tofu
Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm''. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture, it absorbs flavors well. It is a traditional component of East Asian and Southeast Asian cuisines, and has been consumed in China for over 2,000 years. In modern western cooking, it is most often treated as a meat substitute. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is high in iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in man ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Probiotic
Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut microbiota. Probiotics are considered generally safe to consume, but may cause bacteria- host interactions and unwanted side effects in rare cases. There is some evidence that probiotics are beneficial for some conditions, but there is little evidence for many of the health benefits claimed for them. The first discovered probiotic was a certain strain of bacillus in Bulgarian yoghurt, called '' Lactobacillus bulgaricus''. The discovery was made in 1905 by Bulgarian physician and microbiologist Stamen Grigorov. The modern-day theory is generally attributed to Russian Nobel laureate Élie Metchnikoff, who postulated around 1907 that yoghurt-consuming Bulgarian peasants lived longer. A growing probiotics market has led to the need for stricter requirements for scientific substantiation of putative benefits conferred by microorganisms ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bifidobacteriales
The Bifidobacteriaceae are the only family of bacteria in the order '' Bifidobacteriales''. According to the 16S rRNA-based LTP release 106 published by 'The All-Species Living Tree' Project, the order Bifidobacteriales is a clade nested within the suborder Micrococcineae, also the genus ''Bifidobacterium'' is paraphyletic to the other genera within the family, i.e. the other genera are nested within ''Bifidobacterium''. Genomics In a phylogenetic tree for the order ''Bifidobacteriales'', based on RpoB, RpoC, and DNA Gyrase B, ''Gardnerella vaginalis'' branches between different ''Bifidobacterium'' species, which makes the genus ''Bifidobacterium'' polyphyletic. The genus could be made monophyletic if ''G. vaginalis'' were placed within ''Bifidobacterium''. Comparative analysis of aligned protein sequences has led to the discovery of two conserved signature indels which are specific for the order ''Bifidobacteriales''. The first indel, a 1 amino acid deletion in ribosomal p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
