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 […]
Microbiology
The Yeast: Yarrowia lipolytica
Yarrowia lipolytica is a non-pathogenic obligate aerobic yeast species that belongs to the family Dipodascaceae within the phylum Ascomycota. It is an industrially important microorganism […]
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., […]
The Bacteria: Klebsiella pneumoniae
Klebsiella pneumoniae is a species of Gram-negative, rod-shaped bacteria that belongs to the genus Klebsiella, within the family Enterobacteriaceae. It is a common human pathogen […]
Biofilms
Biofilms are complex, structured communities of microorganisms that attach to surfaces and are embedded in a self-produced extracellular matrix. This matrix is composed of polysaccharides, […]
Cronobacter sakazakii And The Problem Of Contamination Of Infant Formulas
Cronobacter sakazakii otherwise formerly known as Enterobacter sakazakii is an opportunist pathogen mainly of infants and young children. It is a bacterium that causes rare […]
Food Poisoning Caused By Bacillus Species
We often think of Bacillus bacteria as being our friend in food processing with the type of enzymes that are produced for producing sugar, various […]
The Biotechnology of Animal Cell Culture
Animal cell culture is a fundamental approach in biotechnology and bioprocess engineering. It is the culturing of animal cells in artificial media. The technology is […]
The Yeast: Candida tropicalis
Candida tropicalis is a species of yeast belonging to the Candida genus. It is a common opportunistic pathogen that can cause infections in humans, particularly […]
Downy Rose Myrtle (Rhodomyrtus tomentosa)
Downy Rose Myrtle or Rhodomyrtus tomentosa (Aiton) Hassk. (Family: Myrtaceae) is a flowering plant that could provide product developers with a rich source of colour. This supplements its culinary […]
What is Lactobacillus M.R.S. Broth?
Lactobacillus M.R.S. broth is a non-selective medium used for the rapid cultivation and enumeration of Lactobacillus spp. (lactic acid bacteria). The broth was originally described […]