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Brachybacterium Alimentarium
''Brachybacterium alimentarium'' is a species of Gram positive, facultatively anaerobic, yellow-pigmented bacterium. The cells are coccoid during the stationary phase, and irregular rods during the exponential phase. It was first isolated from the surfaces of Beaufort and Gruyère cheeses in 1978. Further work led to the proposal of the new species in 1996, and the name is derived from the Latin Latin ( or ) is a classical language belonging to the Italic languages, Italic branch of the Indo-European languages. Latin was originally spoken by the Latins (Italic tribe), Latins in Latium (now known as Lazio), the lower Tiber area aroun ... ''alimentanium'' (pertaining to food). The optimum growth temperature for ''B. alimentarium'' is 30 °C, but can grow in the 20-37 °C range. The optimum pH is 7.3. References External links Type strain of ''Brachybacterium alimentarium'' at Bac''Dive'' - the Bacterial Diversity Metadatabase {{Taxonbar, from=Q25840495 ... [...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. The Gram stain is used by microbiologists to place bacteria into two main categories, gram-positive (+) and gram-negative (−). Gram-positive bacteria have a thick layer of peptidoglycan within the cell wall, and gram-negative bacteria have a thin layer of peptidoglycan. Gram-positive bacteria retain the crystal violet stain used in the test, resulting in a purple color when observed through an optical microscope. The thick layer of peptidoglycan in the bacterial cell wall retains the stain after it has been fixed in place by iodine. During the decolorization step, the decolorizer removes crystal violet from all other cells. Conversely, gram-negative bacteria cannot retain the violet stain after the decolorization step; alcohol used in this stage deg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacterium
Bacteria (; : 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 the air, soil, water, acidic hot springs, radioactive waste, and the deep biosphere of Earth's crust. Bacteria play a vital role in many stages of the nutrient cycle by recycling nutrients and 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 mutualistic, commensal and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beaufort Cheese
Beaufort () is a firm, raw cow's milk cheese associated with the gruyère family. An Alpine cheese, it is produced in Beaufortain, Tarentaise valley and Maurienne, which are located in the Savoie region of the French Alps. Varieties There are three varieties of Beaufort: *Beaufort d'été (or summer Beaufort) *Beaufort d'alpage (made in chalets in the Alps on high pastures) *Beaufort d'hiver (winter Beaufort) AOC Status Beaufort was first certified as an appellation d'origine contrôlée in 1968. Preparation and production Beaufort is produced in the Beaufortain, Tarentaise and Maurienne valleys, as well as parts of the Val d'Arly valley, all located on 450,000 hectares of the Savoie region. The cheese is prepared using of milk for every of cheese desired. The milk used in one variety comes from the Tarine or Abondance cows that graze in the Alps. To make Beaufort, the milk is first heated, acidified, and coagulated. The curds are then cast into a beechwood hoop o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gruyère Cheese
Gruyère (, , ; , ) is a hard Swiss cheeses and dairy products, Swiss cheese that originated in the cantons of Canton of Fribourg, Fribourg, Vaud, Canton of Neuchâtel, Neuchâtel, Canton of Jura, Jura, and Canton of Bern, Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the (AOC), which became the (AOP) as of 2013. Gruyère is classified as a Swiss-type cheeses, Swiss-type or Alpine cheese and is sweet but slightly salty, with a flavour that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. When fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture. Unlike Emmental cheese, Emmental, with which it is often confused, modern Gruyère has few if any Eyes (cheese), eyes, although in the 19th century, this was not always the case. The small cracks that can develop in Gruyère cheese are often ref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latin
Latin ( or ) is a classical language belonging to the Italic languages, Italic branch of the Indo-European languages. Latin was originally spoken by the Latins (Italic tribe), Latins in Latium (now known as Lazio), the lower Tiber area around Rome, Italy. Through the expansion of the Roman Republic, it became the dominant language in the Italian Peninsula and subsequently throughout the Roman Empire. It has greatly influenced many languages, Latin influence in English, including English, having contributed List of Latin words with English derivatives, many words to the English lexicon, particularly after the Christianity in Anglo-Saxon England, Christianization of the Anglo-Saxons and the Norman Conquest. Latin Root (linguistics), roots appear frequently in the technical vocabulary used by fields such as theology, List of Latin and Greek words commonly used in systematic names, the sciences, List of medical roots, suffixes and prefixes, medicine, and List of Latin legal terms ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Micrococcales
The Micrococcales are an order of bacteria in the phylum Actinomycetota. Phylogeny The currently accepted taxonomy is based on the List of Prokaryotic names with Standing in Nomenclature (LPSN) and National Center for Biotechnology Information (NCBI) Notes See also * Bacterial taxonomy * List of bacterial orders * List of bacteria genera References Actinomycetia Bacteria orders {{Actinobacteria-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
