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Staphylococcus Condimenti
''Staphylococcus condimenti'' is a Gram-positive, coagulase-negative member of the bacterial genus ''Staphylococcus'' consisting of single, paired, and clustered cocci. Strains of this species were originally isolated from fermenting soy sauce mash and are positive for catalase, urease, arginine dihydrolase, nitrate reductase, beta-galactosidase, and phosphatase activity. Unlike some clinical ''Staphylococcus'' isolates and some food-derived strains, ''S. condimenti'' has shown no noticeable resistance to antibiotics including lincomycin and penicillin Penicillins (P, PCN or PEN) are a group of beta-lactam antibiotic, β-lactam antibiotics originally obtained from ''Penicillium'' Mold (fungus), moulds, principally ''Penicillium chrysogenum, P. chrysogenum'' and ''Penicillium rubens, P. ru .... References External linksType strain of ''Staphylococcus condimenti'' at Bac''Dive'' - the Bacterial Diversity Metadatabase condimenti Bacteria described in 1998 { ... [...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 bacteria, 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 (biology), 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coagulase
Coagulase is a protein enzyme produced by several microorganisms that enables the conversion of fibrinogen to fibrin. In the laboratory, it is used to distinguish between different types of ''Staphylococcus'' isolates. Importantly, '' S. aureus'' is generally coagulase-positive, meaning that a positive coagulase test would indicate the presence of ''S. aureus'' or any of the other 11 coagulase-positive ''Staphylococci''. A negative coagulase test would instead show the presence of coagulase-negative organisms such as '' S. epidermidis'' or '' S. saprophyticus''. However, it is now known that not all ''S. aureus'' are coagulase-positive. Whereas coagulase-positive staphylococci are usually pathogenic, coagulase-negative staphylococci are more often associated with opportunistic infection. It is also produced by '' Yersinia pestis''. Coagulase reacts with prothrombin in the blood. The resulting complex is called ''staphylothrombin'', which enables the enzyme to act as a protease ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacteria
Bacteria (; : bacterium) are ubiquitous, mostly free-living organisms often consisting of one Cell (biology), biological cell. They constitute a large domain (biology), domain of Prokaryote, 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, Hot spring, 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 nitrogen fixation, fixation of nitrogen from the Earth's atmosphere, atmosphere. The nutrient cycle includes the decomposition of cadaver, 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, suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Staphylococcus
''Staphylococcus'', from Ancient Greek σταφυλή (''staphulḗ''), meaning "bunch of grapes", and (''kókkos''), meaning "kernel" or " Kermes", is a genus of Gram-positive bacteria in the family Staphylococcaceae from the order Bacillales. Under the microscope, they appear spherical ( cocci), and form in grape-like clusters. ''Staphylococcus'' species are facultative anaerobic organisms (capable of growth both aerobically and anaerobically). The name was coined in 1880 by Scottish surgeon and bacteriologist Alexander Ogston (1844–1929), following the pattern established five years earlier with the naming of '' Streptococcus''. It combines the prefix "staphylo-" (from ), and suffixed by the (from ). Staphylococcus was one of the leading infections in hospitals and many strains of this bacterium have become antibiotic resistant. Despite strong attempts to get rid of them, staphylococcus bacteria stay present in hospitals, where they can infect people who are most at ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coccus
Bacterial cellular morphologies are the shapes that are characteristic of various types of bacteria and often key to their identification. Their direct examination under a light microscope enables the classification of these bacteria (and archaea). Generally, the basic morphologies are spheres (coccus) and round-ended cylinders or rod shaped (bacillus). But, there are also other morphologies such as helically twisted cylinders (example '' Spirochetes''), cylinders curved in one plane (selenomonads) and unusual morphologies (the square, flat box-shaped cells of the Archaean genus '' Haloquadratum)''. Other arrangements include pairs, tetrads, clusters, chains and palisades. Types Coccus A coccus (plural ''cocci'', from the Latin ''coccinus'' (scarlet) and derived from the Greek ''kokkos'' (berry)), is any microorganism (usually bacteria) whose overall shape is spherical or nearly spherical. Coccus refers to the shape of the bacteria and can contain multiple genera, such as st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' Mold (fungus), molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in List of Asian cuisines, East and Cuisine of Southeast Asia, Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or Salt#Edible salt, salt flavor in cooking. It is often eaten with rice, Japanese noodles, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mashing
In brewing and distilling, mashing is the process of combining ground grain – malted barley and sometimes supplementary grains such as corn, sorghum, rye, or wheat (known as the " grain bill") – with water and then heating the mixture. Mashing allows the enzymes in the malt (primarily, α-amylase and β-amylase) to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort. The two main methods of mashing are infusion mashing, in which the grains are heated in one vessel, and decoction mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature. Mashing involves pauses at certain temperatures (notably ) and takes place in a "mash tun" – an insulated brewing vessel with a false bottom. Etymology The term "mashing" probably originates from the Old English noun ''masc'', which means "soft mixture", and the Old English verb ''mæscan,'' which means "to mix with hot water". Us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catalase
Catalase is a common enzyme found in nearly all living organisms exposed to oxygen (such as bacteria, plants, and animals) which catalyzes the decomposition of hydrogen peroxide to water and oxygen. It is a very important enzyme in protecting the cell from oxidative damage by reactive oxygen species (ROS). Catalase has one of the highest turnover numbers of all enzymes; one catalase molecule can convert millions of hydrogen peroxide molecules to water and oxygen each second. Catalase is a tetramer of four polypeptide chains, each over 500 amino acids long. It contains four iron-containing heme groups that allow the enzyme to react with hydrogen peroxide. The optimum pH for human catalase is approximately 7, and has a fairly broad maximum: the rate of reaction does not change appreciably between pH 6.8 and 7.5. The pH optimum for other catalases varies between 4 and 11 depending on the species. The optimum temperature also varies by species. Structure Human catalase for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urease
Ureases (), functionally, belong to the superfamily of amidohydrolases and phosphotriesterases. Ureases are found in numerous Bacteria, Archaea, fungi, algae, plants, and some invertebrates. Ureases are nickel-containing metalloenzymes of high molecular weight. Ureases are distinct from Urecases are important in degrading avian faecal matter, which is rich in uric acid, the breakdown product of which is urea, which is then degraded by urease as described here. These enzymes catalyze the hydrolysis of urea into carbon dioxide and ammonia: : (NH2)2CO + H2O CO2 + 2NH3 The hydrolysis of urea occurs in two stages. In the first stage, ammonia and carbamic acid are produced. The carbamate spontaneously and rapidly hydrolyzes to ammonia and carbonic acid. Urease activity increases the pH of its environment as ammonia is produced, which is basic. History Urease activity was first identified in 1876 by Frédéric Alphonse Musculus as a soluble ferment. In 1926, James B. Sumner ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arginine Dihydrolase
In enzymology, an arginine deiminase () is an enzyme that catalyzes the chemical reaction :L-arginine + H2O \rightleftharpoons L-citrulline + NH3 Thus, the two substrates of this enzyme are L-arginine and H2O, whereas its two products are L-citrulline and NH3. This enzyme belongs to the family of hydrolases, those acting on carbon-nitrogen bonds other than peptide bonds, specifically in linear amidines. The systematic name of this enzyme class is L-arginine iminohydrolase. Other names in common use include arginine dihydrolase, citrulline iminase, and L-arginine deiminase. This enzyme participates in arginine and proline metabolism. This enzyme is widely expressed in bacteria, including streptococcus and actinomyces. The bacterial arginine deiminase expression could be regulated by various environmental factors. Recently, a new enzyme that catalyzes the chemical reaction :L-arginine + 2H2O \rightleftharpoons L-ornithine + 2NH3 + CO2 was identified in cyanobacteria whic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nitrate Reductase
Nitrate reductases are molybdoenzymes that reduce nitrate () to nitrite (). This reaction is critical for the production of protein in most crop plants, as nitrate is the predominant source of nitrogen in fertilized soils. Types Eukaryotic Eukaryotic nitrate reductases are part of the sulfite oxidase family of molybdoenzymes. They transfer electrons from NADH or NADPH to nitrate. Prokaryotic Prokaryotic nitrate reductases belong to the DMSO reductase family of molybdoenzymes and have been classified into three groups, assimilatory nitrate reductases (Nas), respiratory nitrate reductase (Nar), and periplasmic nitrate reductases (Nap). The active site of these enzymes is a molybdenum ion that is bound to the four thiolate functional groups of two pterin molecules. The coordination sphere of the molybdenum ion is completed by one amino-acid side chain and oxygen and/or sulfur ligands. In Nap, the molybdenum is covalently attached to the protein by a cysteine side cha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
