and later get fermented by bacteria in the colon. After a break the participants switched diets
which is caused by a bacterium Candidatus Liberibacter asiaticus. The bacteria are spread from tree to tree by a tiny insect called the Asian citrus psyllid.
Though Florida has been the epicenter of citrus greening's impact all 32 of Florida's citrus-growing counties have reported the disease the blight has also been found in California Arizona Texas and other states.
Each year about 300000 people in the U s. catch Lyme disease which is caused by bacteria from a tick bite the Centers for Disease Control and Prevention estimates.
frozen Actinobacteria from a soil sample scooped up in Siberia. As for her artistic process Sussman wrote it was important for her to create an art project that was not simply'using'science.
The bacteria in the corned beef in the window grew vigorously. The first person to fall ill developed symptoms on May 12.
The organism was E coli O104: H4 a brand-new bacterium that had evolved as a hybrid of two other disease-causing E coli strains.
More than 3500 fell ill 855 developed serious complications and 53 died. Just as in Aberdeen the organism was imported.
Seed sprouting is ideal for bacterial growth. But identifying the seed sprouts as the cause of the outbreak was difficult and slow
We might now be in a position where we could genome sequence E coli 0104: H4 quickly but because it was a new strain the authorities initially confused it for the more prevalent E coli 0157:
H7. When they found this latter bug on the cucumbers they thought they had found the culprit.
The number of sufferers from the UK s number one cause campylobacter has been estimated convincingly at 500000 people each year.
and heart disease and then there's the threat of E coli. We don't recommend eating it. Grass-fed marginally better than grain-fed According to a 2013 Technomic survey a significant percentage of Americans are looking for healthy menu options
and bacterial infections indicating that local wisdom regarding the healing potential of plants and animals has been underestimated.
References to various types of cheese help doctors identify certain bacterial infections whereas egg shell crackling denotes the grating sound that indicates of a type of bone tumor that thins the bone surface as it expands.
PHA is a biodegradable polyester that is produced naturally inside some bacteria under the conditions of excess carbon and limited nutrient availability.
Researchers are developing processes to make PHA at a commercial scale typically involving bacteria strains that have been modified genetically to boost production
The PHA is separated then from the bacteria and made into pellets that can be molded into plastic products.
Mango Materials'process uses bacteria grown in fermenters to transform methane and oxygen along with added nutrients (to supply excess carbon) into PHA.
Eventually the PHA-rich bacteria now literally swollen with PHA granules are removed from the fermenters
and the valuable polymer is separated via proprietary techniques from the bacteria. The PHA is rinsed then cleaned
In addition the process relies on a mixed community of wild bacteria that are obtained through natural selection rather than genetic engineering Using wild bacteria that are altered not genetically alleviates some people's concerns about genetically modified organisms.
And the use of a mixed community of wild bacteria reduces production costs because it eliminates the need to sterilize equipment.
because the corn snake s mouth may contain bacteria that can lead to infection f
#German Culture: Facts, Customs and Traditions With a population of more than 82 million Germany is in Central europe bordering Austria Belgium Czech republic Denmark France Luxembourg Netherlands Switzerland and Poland.
it helps preserve the fruit from bacterial spoilage and stimulates the appetite of whatever consumes it (think of an aperitif).
If an infection is suspected the doctor may check joint fluid for bacteria. Blood tests can reveal the concentration of uric acid in the blood
Food poisoning is caused by eating food contaminated by organisms such as bacteria viruses and parasites. Symptoms include nausea vomiting diarrhea abdominal cramps and fever.
Campylobacter Clostridium botulinum Clostridium perfringens Escherichia coli (E coli) Giardia lamblia Hepatitis a Listeria noroviruses rotavirus Salmonella Shigella Staphylococcus aureus and Vibrio vulnificus.
For example antibiotics are used to combat bacterial food poisoning. Dehydration which can be fatal is the major complication of food poisoning
I've worked for many years on genomic evolution in bacteria but also love insects and insect biology she says.
and specialized bacterial community and because it impacts the health of the hosts she says.
and co-evolved bacterial species in their guts Moran says. In insects this doesn't always appear to be true many seem to have selected a set of bacteria taken up from the environment
and the bacteria can live in a range of habitats outside the gut she says. But in honeybees and bumblebees the gut is dominated by a small number of tightly related groups she adds.
Why? The primary reason seems to be that sociality social interactions gives a route for dependable transmission between individuals.
Apis mellifera the honeybee has a distinctive set of about eight symbiotic bacterial species some of which occur in other Apis species and in the related Genus bombus bumblebees.
Antibiotic resistance Moran's research has revealed that bacteria in the guts of honeybees are highly resistant to the preventive antibiotic tetracycline probably the result of decades of exposure to it because of its use by beekeepers to prevent bacterial diseases.
And the gut microbiota of U s. honeybees is a treasure trove of tetracycline resistance genes that have been transferred horizontally from other bacteria.
Until recently none of these bacterial species had been cultured in the lab but now all of them can be she says crediting the work of Kwong and Philipp Engel a postdoctoral fellow now in Switzerland.
In fact we have given official names to the bacterial species that are our main focus: Snodgrassella alvi Gilliamella apical and Frischella perrara named after three biologists who made major contributions in honeybee biology Robert Snodgrass Martha Gilliam and Karl von Frisch.
Experts Look at Foods'Bacteria & Health Claims The term probiotic is misused so often that a group of experts has taken a fresh look at what probiotics really are examined
Probiotics are thought generally of as the good bacteria in the body. Experts define probiotics as live microorganisms which confer health benefits
which bacterial species may have health benefits and what those benefits may be. But there's still enough confusion surrounding the concept of probiotics and
and consultant who was one of the experts on the panel as well as executive science officer for the organization that convened the panel. 5 Ways Gut Bacteria Affect Your Health
even if a bacterial species has the potential to offer health benefits it shouldn't be called a probiotic until the effects are demonstrated in studies.
This includes undefined bacteria present in fermented foods. For example there may be numerous species of bacteria in blue cheese
or kefir (a fermented milk drink) but it is more appropriate to call these products sources of live cultures rather than sources of probiotics the researchers said.
For example aged cheeses such as blue cheese contain a mix of bacteria. And although cheese makers likely use defined cultures of bacteria that include a known mix of species the microbial content of any given cheese isn't listed on the food's label
and in fact varies among samples of cheese she said. Blue cheese may have lots of really neat microbes in it
The researchers also said that fecal microbiota transplants#procedures that involve transferring fecal matter from a healthy person into an infected person to help patients suffering from hard-to-treat gut infections with the bacteria Clostridium difficile#shouldn't be considered probiotics
The standard bacteria used for making yogurt are studied well and they are considered to be probiotics especially
However these bacteria called Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus don't make it through the intestines alive Sanders said.
Measuring CFUS is a way to assess the living bacteria within a sample rather than including the dead cells.
#Ethanol Production, Plagued by Yogurt Bacteria, Getting Viral Cure Elizabeth Summer is cofounder and chief science officer for Phage Biocontrol Inc. This article was prepared by the U s. National Science Foundation (NSF) for the American Institute of Chemical Engineers publication Chemical engineering Progress.
When fermenting corn to create ethanol lactic acid bacteria can contaminate the tanks and proliferate inhibiting the growth of ethanol-producing yeast.
The most common control measures chemical antimicrobials such as antibiotics do not eliminate the lactic acid bacteria.
With support from the U s. National Science Foundation (NSF our company Ecolyse Inc. based in College Station Texas is working to address this issue by developing products to treat bacterial contamination.
Over the years yogurt manufacturers have experienced episodes of widespread lactic acid bacteria-culture death due to the activity of a virus that attacks the bacteria.
The virus injects their DNA into bacterial cells replicating inside and then causing bacterial cell lysis (i e. bursting) to release progeny phages (viruses).
We are trying to harness the innate ability of that lactic acid bacteriophage to control unwanted lactic acid bacteria during ethanol fermentation.
Each type of virus or phage kills only one type of bacteria. This specificity makes the phages safe enough for human consumption;
indeed phages are present in many foods and natural environments. But this specificity also makes it challenging to find a suitable phage for a given situation.
The development of phage-based products begins with gaining a full understanding of the species of bacteria that cause a particular problem.
To identify the bacteria of concern DNA is isolated from the raw material of interest (corn mash in the case of ethanol production)
and then a molecular screening technique such as polymerase chain reaction (PCR) or DNA sequencing identifies the bacteria.
The bacteria are grown in the lab and then used as bait in what are known as phage hunts.
In a phage hunt a culture of the bacteria is spiked with an environmental sample thought to contain phages.
If any phage specific for that host bacteria are present they will grow and multiply in the sample increasing in concentration from about one particle per milliliter to over 10000 particles per milliliter after a day or so.
Once enough different kinds of phage are isolated they can be grown in liquid cultures of host bacteria to make the large volumes needed for industrial treatment.
when a phage lyses (ruptures) a bacterial cell. They are applied best at the beginning of the fermentation cycle;
A 10-or 100-fold reduction in lactic acid bacteria increases ethanol yields. An additional plus is that replacing antibiotics with phages during the fermentation process increases the marketability of the dried distillers-grain byproduct (the potential animal feed)
Developing phage products to control such bacteria during ethanol fermentation represents an attractive phage application in the larger picture of industrial microbiology.
Certain industrial sectors however experience chronic detrimental effects of bacterial contamination. For example the oil and gas industry faces staggering revenue losses due to product degradation by hydrogen sulfide consuming bacteria and the industry spends an estimated $7 billion per year for chemical biocide treatments.
Bacteria are implicated also in the corrosion of metal and concrete structures causing damage conservatively estimated to be about $82 billion per year.
Lactic acid bacteria is a relatively well-defined target so ethanol fermentation is a promising early application for phage control.
This technology was funded through the NSF Small Business Innovation Research Program. This article was provided to CEP by the National Science Foundation.
when bacteria living in the mouth digest carbohydrate debris left on the teeth after you eat.
When digesting these carbohydrates bacteria in your mouth produce an acid that combines with saliva to form that nasty stuff your dentist warned you about:
Eventually the acid and bacteria in plaque can eat through the other layers of your teeth as well from the softer layer of teeth under the enamel known as dentin to the third layer (the pulp)
because the acid created by mouth bacteria sticks around for 30 minutes after you eat or drink.
First the levels of sulforaphane precursors which are the compounds that are converted into active sulforaphane by the bacteria within the gut are highly variable in different varieties of broccoli.
or bacteria-like and thrived on carbon dioxide (CO2). But photosynthesizing bacteria used up CO2 and produced poisonous to those bacteria oxygen (O2) that eventually filled the atmosphere.
To make matters worse the drop in atmospheric CO2 plunged the Earth into a massive deep freeze that has come to be called the Snowball Earth Event.
To make yogurt you simply use bacteria while kefir calls for both bacteria and yeast.
In both yogurt and kefir bacteria ferments the lactose found in milk into lactic acid giving these products a tangy flavor.
Additionally the yeast in kefir transforms lactose into carbon dioxide (with a small amount of alcohol.
It has three times the probiotic content the healthy bacteria that block harmful bacteria from living in your gut that yogurt has.
and food particles that team up with bacteria to form plaque. Plaque produces acid that damages tooth enamel causes cavities and sets the stage for periodontal or gum disease.</
and green teas slow the growth of bacteria associated with cavities and gum disease. Researchers at the University of Illinois at Chicago found that people who rinsed their mouths with<a href=http://www. livescience. com/10053-bottled-brewed-study-reveals-healthiest-teas. html>black tea</a>for one minute 10 times
</p><p>Tea undermines the ability of some bacteria to clump together with other bacteria the researchers said.<
Polyphenols suppress the genes of bacteria that control the production of smelly compounds in the mouth"
Like a river saliva washes out some of the bacteria in the mouth" she said.</
Sugar helps bacteria stick to the tooth surface letting them produce plaque Wu said. Raisins are also a source of phytochemicals
which may kill cavity-causing plaque bacteria. Some compounds in raisins also affect the growth of bacteria associated with gum disease Wu has found.</
</p><p>It takes serious chewing to break down foods such as carrots apples and cucumbers. But all that crunching isn'
and settling on teeth bacteria get cleared away.</</p><p>Foods containing calcium — such as cheese almonds and leafy greens —
Chewing boosts saliva secretion clearing away some bacteria Wu said. The keyword here is "
Bacteria rely on sucrose to produce plaque Wu said.</</p><p>In a study published in the Journal of the American Dental Association in July Wu
One type uses henna a paste made from the dried leaves of the lawsonia plant
Nowadays buttermilk is cultured by adding live lactic acid bacteria generally Lactococcus lactis or Lactobacillus bulgaricus to low-fat milk.
Like kefir yogurt probiotics and other products containing live bacterial cultures buttermilk reportedly has numerous health benefits as proponents claim.
Though it won't contain any live bacterial cultures a tangy version of buttermilk can be made by adding a teaspoon of vinegar
The researchers from the University of Copenhagen in Denmarkspeculated that the difference in diabetes risk may be related to gut bacteria.
The mothers and pups in the gluten-free group had increased levels of certain gut bacteria compared with those on the regular diet.
Gut bacteria are known to play a role in the immune system's development the researchers said
which the immune system attacks the cells of the pancreas that produce insulin. 5 Ways Gut Bacteria Affect Your Health
Lactic acid-producing bacteria had colonized Lyuba's body essentially pickling her and making her unappetizing to would-be scavengers Fisher said.
Such sores are likely the result of bacteria from the person's own body infecting an opening in the skin made by scratching according to the CDC.
A new genetic analysis of bony nodules found in a 700-year-old skeleton from Italy reveal that the man had brucellosis a bacterial infection caught from livestock
Such nodules are often a sign of tuberculosis a lung infection caused by the bacterium Mycobacterium tuberculosis.
Instead the bony nodule held the DNA signature of the bacterium Brucella melitensis the microbe that causes brucellosis.
The Brucella strain that infected the man was a close relative of modern Italian strains the researchers found
Low levels of stomach acid can also lead to overgrowth of bacteria in the small intestine These bacteria in turn leach Vitamin b12 from the body.
and drought better than maize and pulque could have provided vital calories most essential nutrients and probiotic bacteria.
They focused on residues of the alcohol-making bacterium Zymomonas mobilis which gives pulque its punch.
The CDC reports that Listeria infection may cause miscarriage stillbirth preterm labor and illness or death in newborns.
Some foods may increase a pregnant woman's risk for other types of food poisoning including illness caused by salmonella and E coli bacteria.
#Livestock Workers May Carry Staph Bacteria from Pigs Workers who handle livestock may carry antibiotic-resistant bacteria in their noses after they leave the farm.
A small study of hog workers in North carolina found that many carried staph bacteria (Staphylococcus aureus)
and some carried drug-resistant strains of the bug including methicillin-resistant Staphylococcus aureus or MRSA.
This is not done to fight bacterial infections but rather to promote the animals'health and speed up their growth.
However the increasing use of antibiotics has encouraged the evolution of drug-resistant strains of bacteria.
There is now even a livestock-associated strain of MRSA a bacterial strain that in humans can cause debilitating sometimes deadly infections
and is known for spreading among hospital patients. 6 Superbugs to Watch out For About one-third of people in the general population carry the human-associated strain of Staphylococcus aureus in their noses at any given time according to the Centers for Disease Control
When the bacteria do cause an infection it usually isn't life-threatening. Staph infections can become more serious problems
when they involve surgical wounds the bloodstream the lungs or the urinary tract according to Johns hopkins university. Antibiotic-resistant strains of staph such as MRSA can be the most damaging
because they can be very difficult to treat. In the new study which was described in the journal Occupational and Environmental Medicine this month 22 hog workers swabbed the inside of their noses several times over the course of 14 days.
The researchers found that 19 (86 percent) of the workers carried some form of Staphylococcus aureus
and 16 workers (73 percent) carried livestock-associated staph at some point in those two weeks.
But 10 of those 22 workers (46 percent) persistently carried livestock-associated staph; these strains were found either in all or all but one of their nasal samples over the 14-day study.
Six of the workers persistently carried the variety of Staphylococcus aureus that is resistant to multiple drugs
and is known as MDRSA (multi-drug resistant Staphylococcus aureus) and one worker persistently carried MRSA. Some of the workers still had the bacteria in their noses even after they spent four days off work and away from the hog farm.
The bacteria may have a greater chance of spreading to the workers'families communities and even into hospitals if the bacteria linger in the workers'noses after they leave the hog operation the researchers said.
Previous research has shown that people who persistently carry Staphylococcus aureus have increased an risk of infection in clinical settings.
But more work is needed to find out if there's a link between the workers who carry livestock-related staph in their noses and increased infections.
We're trying to figure out if this is mainly a workplace hazard associated with hog farming
or is it a threat to public health at large study leader Christopher Heaney an assistant professor at the Johns Hopkins Bloomberg School of Public health said in a statement.
To do that we need to learn more not just about how long workers carry bacteria in their noses
A 2014 Consumer Reports exposã revealed that virtually all 97 percent of chicken breasts in the United states harbor dangerous pathogens like Salmonella
and E coli transmitted via feces and clearly not fully eliminated by the chlorine. Moreover even after chlorine treatment the meat later can potentially be exposed to pathogens and contaminated.
When I made images of the Siberian actinobacteria that's a digital image made on a microscope.
The oldest things in the Oldest Living things are bacteria that are half a million years old.
Stromatolites are part biologic and part geologic comprised of living cyanobacteria bound together with nonliving sediments like silt and sand.
The bacteria perform photosynthesis which in essence gives us the origin story of our atmosphere paving the way for the rest of life to Come in addition to reaching back to the beginning of life On earth
I want to look at this clonal desert organism and this coral and these bacteria. That's the benefit of coming at something from a different angle.
The team was looking for priobiotic bacteria that could be fermented with sausage and would survive the acidic digestive tract such as the bacteria found alive in human feces.
So they turned to dirty diapers: They collected priobiotic bacteria samples from the diapers of healthy infants who were up to 6 months old.
Ultimately they made a kind of Mediterranean fermented pork sausage called fuet which included a strain of bacteria from infant feces.
Pooperoni anyone? Follow Jeanna Bryner on Twitter and Google+.+Follow us@livescience Facebook & Google+.
These dates are worked out by measuring the amount of genetic diversity among all known strains of TB bacteria
Perhaps the bacteria that cause TB do not diversify at a constant rate but rather have a pattern that speeds
and nothing can kill the buzz of spring like an allergy or a bacterial infection.
which carry the bacteria that cause Lyme disease are most active during the spring early summer and fall.
Sloths have a four-part stomach that slowly digests the leaves with bacteria. It can take up to a month for a sloth to digest one meal.
Diarrhea or loose bowel movements also is caused by many factors most commonly by viruses bacteria or an allergic reaction.
Perhaps surprising passing gas from morning through the night is normal and healthy the natural byproduct of your gut bacteria digesting your food.
With each cleansing you are flushing away beneficial bacteria and electrolytes. Nearly 1000 species of bacteria reside in the colon
and aid in the final stages of digestion including water absorption and the fermentation of fibers and vitamin absorption particularly vitamins K B1 B2 B7 and B12.
The species dubbed Edwardsiella andrillae is the first-ever anemone known to live on ice. Transparency is a theme for two other new species. The itsy-bitsy shrimp Liropus minusculus was found in a cave on Santa catalina Island off the coast of California.
Just as volcanic ash entombed the citizens of the ancient Roman city dental plaque preserved bacteria and food particles on the skeletons'teeth.
Researchers analyzed dental plaque from skeletons in a medieval cemetery in Germany and found that the mouths of these aged humans were home to many of the same bacterial invaders that cause gum disease in the mouths of modern humans.
The discovery of these bacteria also revealed clues to the dental hygiene and diets of these centuries-old humans according to the study detailed today (Feb 24) in the journal Nature Genetics. 5 Surprising Ways to Banish Bad
but it turns out to be a great time capsule for preserving the bacteria (or microbiome) and bits of food on the teeth of humans long after they die.
The sticky bacteria on teeth trapped particles of food and other debris and over time the calcium phosphate in saliva the same mineral found in bones
The team reconstructed the genome of a major bacterial pathogen and recovered some of the first evidence of food molecules from ancient dental plaque.
Gum disease is caused most often by the species Porphyromonas gingivalis Tannerella forsythiatreponema denticola and Filifactor alocis and these microbes were all present on the teeth of the skeletons with dental disease.
Radiation is known to have harmful effects on microorganisms such as bacteria and fungi. Recent research has found that radiation therapy can cause severe complications in cancer patients by reducing the populations of helpful bacteria in the intestines.
Infographic: How Radiation Affects the Human body Mousseau and other researchers are concerned that the buildup of leaf litter on the forest floor presents a real danger.
which contains just milk and bacterial cultures. Anything else is created industry yogurt-based snack food. And for fish poultry beef and pork minimal labeling is needed.
#Bacteria in Wine May Bring Health Benefits There are bacteria in wine that may be beneficial for people's health new research finds.
In the study researchers in Spain isolated 11 strains of bacteria from wine including strains of Lactobacillus
and Pediococcus bacteria which are associated with the wine-making process. Up to now many studies have reported that the best foods to deliver probiotics are fermented dairy products
so that the probiotic properties of wine-related Lactobacillus were studied hardly said study author Dolores Gonzã¡
Consuming probiotics may be beneficial primarily for maintaining a healthy community of gut bacteria and bowel function she said adding that probiotics have also been reported to possibly have anticancer and cholesterol-lowering properties.
In the study the researchers examined the ability of the bacteria they isolated from wine to survive in conditions similar to those found in the human gastrointestinal system.
Bacteria in any food product must to be able to survive in the hostile environment of the gastrointestinal tract
whether the bacteria in wine could survive when exposed to simulated gastric juice bile and lysozyme an enzyme that is highly concentrated in human saliva that can damage bacterial cell walls.
They found that the bacteria could survive in such conditions and their survival was comparable to
or even better than the survival of several strains of bacteria known to be beneficial to human health.
The investigators also looked at how well the bacteria in wine might stick to the walls of the human intestine by growing human intestine cells in a lab dish.
They found the bacteria did stick and therefore the bacteria may provide beneficial effects such as the exclusion of pathogens
or harmful bacteria from the intestine they wrote in the study. In particular one strain of bacteria found in wine called P. pentosaceus CIAL-86 had an excellent ability to stick to the intestinal wall
and good activity against E coli the researchers said. The probiotic properties of the lactic-acid bacteria isolated from wine are similar to those of probiotics that come from foods like dairy products such as fermented milk
or yogurt and dry sausages and foods of plant origin such as sauerkraut and olives fruits cereals meat or fish she said.
The new findings do not mean however that drinking a couple glasses of wine a day will provide the same health benefits as eating a food like yogurt she said.
Even though the moderate consumption of wine which she defined as two glasses per day may confer certain health benefits wine does not currently provide a sufficient amount of probiotics to be beneficial
because many of the bacteria are eliminated during a process called sulfating which stabilizes wine she said.
Sulfating is the process of adding sulfites which are used preservatives commonly in winemaking.)However probiotics could be isolated from wine
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