Agrobacterium
Agrobacteria are those used to carry tumour-inducing (Ti) or root-inducing (Ri) conjugative megaplasmids needed for virulence. Agrobacteria, also known as Agrobacterium, are a genus of […]
Agrobacteria are those used to carry tumour-inducing (Ti) or root-inducing (Ri) conjugative megaplasmids needed for virulence. Agrobacteria, also known as Agrobacterium, are a genus of […]
Candida rugosa is a yeast species belonging to the genus Candida. It is a dimorphic fungus, meaning it can exist in two different forms: yeast […]
Bacteriolytic enzymes, such as lysostaphin, have been proposed as potential alternatives to antibiotics for the treatment of bacterial infections. These enzymes work by breaking down […]
Antimicrobial peptides (AMPs) produced by Bacillus species are a fascinating and diverse group of molecules that have garnered significant attention in the fields of microbiology, […]
Ethylene oxide (EtO) is one of the most potent pesticides and antibacterial agents available for treating food and textile produce. There are however serious health […]
In the intricate ecosystem of the oral microbiome, Streptococcus mutans emerges as a central character, wielding both its microbial prowess and, unfortunately, its destructive potential. […]
The Streptococcus genus stands as a testament to the remarkable diversity and complexity within the microbial world. Comprising a wide array of species, both commensal […]
Pseudomonas aeruginosa is commonly associated with food contamination and causes infection in immunocompromised people. It is the agent responsible for ventilator induced pneumonia. The bacteria, […]
Lactic acid bacteria (LAB) constitute part of the autochthonous microbiota of many types of foods. They are especially prevalent in fermented foods. Members of the […]
The bacteriocins are peptides proteins that are toxic to microorganisms. They are produced by other bacteria and yeasts which are not lethal to themselves. They […]
Penicillium molds are a diverse group of filamentous fungi belonging to the genus Penicillium. They are widely distributed in various environments, including soil, decaying matter, […]
Corynebacterium glutamicum is a Gram-positive, non-pathogenic bacterium that belongs to the genus Corynebacterium. It is widely used in industrial biotechnology for the production of various […]
Aspergillus oryzae, also known as Koji mold, is a filamentous fungus belonging to the genus Aspergillus. It is widely used in various traditional and industrial […]
Lactobacillus plantarum is a prominent species within the genus Lactobacillus, a group of bacteria known for their lactic acid production and their beneficial roles in […]
Plant-based fermented beverages are seen as heralding a new dawn in healthy eating. They are very much linked to helping us develop and sustain a […]
Aspergillus awamori is a filamentous fungus belonging to the genus Aspergillus. It is commonly used in various biotechnological applications, particularly in the fermentation industry for […]
A virus is a non-cellular particle which consists of genetic material and protein that enables it to invade living cells. Some do contain lipid as […]
Listeria monocytogenes (Listeria) continues to represent one of the most significant foodborne pathogens. It is a bacterium, a microbe with devastating impact in susceptible people. […]
Extracellular polysaccharides (EPS) or exopolysaccharides as they are also often called are produced by both prokaryotes (eubacteria and archaebacteria) and eukaryotes (phytoplankton, fungi, and algae). […]
Fusarium is a genus of filamentous fungi commonly found in soil and plant material. It comprises a large and diverse group of molds that can […]
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