Lactobacillus plantarum as a Versatile Probiotic Microorganism
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 […]
Microbiology
Plant-Based Fermented Beverages: Benefits?
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
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 […]
The Rop Protein
The Rop (Repressor of Primer) protein is a small, homodimeric protein found in bacteria, particularly in Escherichia coli. It plays a crucial role in the […]
What Is A Virus?
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 And Listeriosis – A Continuing Disease Threat
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 polymeric substances / Exopolysaccharides
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). […]
The Fusarium Moulds
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 […]
Achieving Genetic Stability in Microbial Strains For Industrial Use
Achieving genetic stability in microbial strains for industrial purposes is crucial to ensure consistent and reliable production of desired products. Here are some strategies employed […]
The Bacterium: Bacillus licheniformis
Bacillus licheniformis is a Gram-positive, rod-shaped bacterium that belongs to the genus Bacillus. It is commonly found in soil, dust, and various natural environments worldwide. […]
The Bacterium: Bacillus subtilis
Bacillus subtilis is a Gram-positive, aerobic rod-shaped bacterium that belongs to the genus Bacillus. It is commonly found in soil, water, and the gastrointestinal tracts […]
Microbial Risk Assessment
Microbial risk assessment (MRA) is a scientific method of analysis of the safety risks posed by pathogens in a complex food system. It determines the […]
Sulphur-Reducing Bacteria (SRB)
The sulphur-reducing bacteria (SRBs) or sulphate reducing bacteria as can also be called are unique because they respire by using sulphate or some other sulphur […]
The Differences Between Archaea And Bacteria
In microbiology, even in food microbiology it is important to know the differences between certain classes of microorganisms. One important grouping concerns the prokaryotes which […]
Serotyping- A Valuable Technique in Pathogen Testing
Serotyping is a crucial technique used in microbiology to classify and identify microorganisms, particularly bacteria and viruses, based on their surface antigens. This method plays […]
Are Sugar and Cancer linked? Could It Make Cancerous Tumours More Aggressive
Is there a link between sugar and cancer? Sugar in the diet cannot help but have a bad report. A nine-year collaboration has shown sugar […]
Microbial Cell Modelling
Microbial cell modelling is a fascinating subject and one that deserves special attention. Over the years a number of different models have been described to […]
Human Embryonic Kidney Cells
Human embryonic kidney (HEK) cells are a cell line derived from the kidney tissue of an early-stage human embryo. These cells are widely used in […]
Nisin Offers Product Developers Opportunities To Stabilize Food
Natural antimicrobials are commonly being preferred by consumers over chemical preservatives according to ingredient trend studies (Smid and Gorris, 1999). Natural antimicrobials are regularly being […]
Staphylococcus Food Poisoning
Staphylococcus aureus is a serious and common foodborne pathogen – a bacterium widely found in the food supply chain (Tirado and Schmidt, 2001; Loir et al., […]