Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.
The study, utilization, and manipulation of those microorganisms capable of economically producing desirable substances or changes in substances, and the control of undesirable microorganisms.
Short-chain fatty acids of up to six carbon atoms in length. They are the major end products of microbial fermentation in the ruminant digestive tract and have also been implicated in the causation of neurological diseases in humans.
The first stomach of ruminants. It lies on the left side of the body, occupying the whole of the left side of the abdomen and even stretching across the median plane of the body to the right side. It is capacious, divided into an upper and a lower sac, each of which has a blind sac at its posterior extremity. The rumen is lined by mucous membrane containing no digestive glands, but mucus-secreting glands are present in large numbers. Coarse, partially chewed food is stored and churned in the rumen until the animal finds circumstances convenient for rumination. When this occurs, little balls of food are regurgitated through the esophagus into the mouth, and are subjected to a second more thorough mastication, swallowed, and passed on into other parts of the compound stomach. (From Black's Veterinary Dictionary, 17th ed)
Fermented juice of fresh grapes or of other fruit or plant products used as a beverage.
A genus of bacteria that form a nonfragmented aerial mycelium. Many species have been identified with some being pathogenic. This genus is responsible for producing a majority of the ANTI-BACTERIAL AGENTS of practical value.
Tools or devices for generating products using the synthetic or chemical conversion capacity of a biological system. They can be classical fermentors, cell culture perfusion systems, or enzyme bioreactors. For production of proteins or enzymes, recombinant microorganisms such as bacteria, mammalian cells, or insect or plant cells are usually chosen.
Product of the oxidation of ethanol and of the destructive distillation of wood. It is used locally, occasionally internally, as a counterirritant and also as a reagent. (Stedman, 26th ed)
Any liquid or solid preparation made specifically for the growth, storage, or transport of microorganisms or other types of cells. The variety of media that exist allow for the culturing of specific microorganisms and cell types, such as differential media, selective media, test media, and defined media. Solid media consist of liquid media that have been solidified with an agent such as AGAR or GELATIN.
Cellular processes in biosynthesis (anabolism) and degradation (catabolism) of CARBOHYDRATES.
A clear, colorless liquid rapidly absorbed from the gastrointestinal tract and distributed throughout the body. It has bactericidal activity and is used often as a topical disinfectant. It is widely used as a solvent and preservative in pharmaceutical preparations as well as serving as the primary ingredient in ALCOHOLIC BEVERAGES.
The process of breakdown of food for metabolism and use by the body.
The complete absence, or (loosely) the paucity, of gaseous or dissolved elemental oxygen in a given place or environment. (From Singleton & Sainsbury, Dictionary of Microbiology and Molecular Biology, 2d ed)
Xylose is a monosaccharide, a type of sugar, that is commonly found in woody plants and fruits, and it is used in medical testing to assess the absorptive capacity of the small intestine.
Foodstuff used especially for domestic and laboratory animals, or livestock.
One of the three domains of life (the others being Eukarya and ARCHAEA), also called Eubacteria. They are unicellular prokaryotic microorganisms which generally possess rigid cell walls, multiply by cell division, and exhibit three principal forms: round or coccal, rodlike or bacillary, and spiral or spirochetal. Bacteria can be classified by their response to OXYGEN: aerobic, anaerobic, or facultatively anaerobic; by the mode by which they obtain their energy: chemotrophy (via chemical reaction) or PHOTOTROPHY (via light reaction); for chemotrophs by their source of chemical energy: CHEMOLITHOTROPHY (from inorganic compounds) or chemoorganotrophy (from organic compounds); and by their source for CARBON; NITROGEN; etc.; HETEROTROPHY (from organic sources) or AUTOTROPHY (from CARBON DIOXIDE). They can also be classified by whether or not they stain (based on the structure of their CELL WALLS) with CRYSTAL VIOLET dye: gram-negative or gram-positive.
A genus of gram-positive, microaerophilic, rod-shaped bacteria occurring widely in nature. Its species are also part of the many normal flora of the mouth, intestinal tract, and vagina of many mammals, including humans. Pathogenicity from this genus is rare.
Any of a group of polysaccharides of the general formula (C6-H10-O5)n, composed of a long-chain polymer of glucose in the form of amylose and amylopectin. It is the chief storage form of energy reserve (carbohydrates) in plants.
The remnants of plant cell walls that are resistant to digestion by the alimentary enzymes of man. It comprises various polysaccharides and lignins.
Derivatives of ACETIC ACID. Included under this heading are a broad variety of acid forms, salts, esters, and amides that contain the carboxymethane structure.
A genus of gram-positive, facultatively anaerobic bacteria whose growth is dependent on the presence of a fermentable carbohydrate. It is nonpathogenic to plants and animals, including humans.
The normality of a solution with respect to HYDROGEN ions; H+. It is related to acidity measurements in most cases by pH = log 1/2[1/(H+)], where (H+) is the hydrogen ion concentration in gram equivalents per liter of solution. (McGraw-Hill Dictionary of Scientific and Technical Terms, 6th ed)
Body of knowledge related to the use of organisms, cells or cell-derived constituents for the purpose of developing products which are technically, scientifically and clinically useful. Alteration of biologic function at the molecular level (i.e., GENETIC ENGINEERING) is a central focus; laboratory methods used include TRANSFECTION and CLONING technologies, sequence and structure analysis algorithms, computer databases, and gene and protein structure function analysis and prediction.
A normal intermediate in the fermentation (oxidation, metabolism) of sugar. The concentrated form is used internally to prevent gastrointestinal fermentation. (From Stedman, 26th ed)
A genus of gram-positive bacteria that forms a branched mycelium. It commonly occurs as a saprophytic form in soil and aquatic environments.
An element with the atomic symbol N, atomic number 7, and atomic weight [14.00643; 14.00728]. Nitrogen exists as a diatomic gas and makes up about 78% of the earth's atmosphere by volume. It is a constituent of proteins and nucleic acids and found in all living cells.
Hydrocarbon-rich byproducts from the non-fossilized BIOMASS that are combusted to generate energy as opposed to fossilized hydrocarbon deposits (FOSSIL FUELS).
The first chemical element in the periodic table. It has the atomic symbol H, atomic number 1, and atomic weight [1.00784; 1.00811]. It exists, under normal conditions, as a colorless, odorless, tasteless, diatomic gas. Hydrogen ions are PROTONS. Besides the common H1 isotope, hydrogen exists as the stable isotope DEUTERIUM and the unstable, radioactive isotope TRITIUM.
The simplest saturated hydrocarbon. It is a colorless, flammable gas, slightly soluble in water. It is one of the chief constituents of natural gas and is formed in the decomposition of organic matter. (Grant & Hackh's Chemical Dictionary, 5th ed)
A polysaccharide with glucose units linked as in CELLOBIOSE. It is the chief constituent of plant fibers, cotton being the purest natural form of the substance. As a raw material, it forms the basis for many derivatives used in chromatography, ion exchange materials, explosives manufacturing, and pharmaceutical preparations.
A colorless alkaline gas. It is formed in the body during decomposition of organic materials during a large number of metabolically important reactions. Note that the aqueous form of ammonia is referred to as AMMONIUM HYDROXIDE.
Debris resulting from a process that is of no further use to the system producing it. The concept includes materials discharged from or stored in a system in inert form as a by-product of vital activities. (From Webster's New Collegiate Dictionary, 1981)
A primary source of energy for living organisms. It is naturally occurring and is found in fruits and other parts of plants in its free state. It is used therapeutically in fluid and nutrient replacement.
A species of gram-negative bacteria of the family ACETOBACTERACEAE found in FLOWERS and FRUIT. Cells are ellipsoidal to rod-shaped and straight or slightly curved.
Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made in various forms using a variety of ingredients and methods.
An alcoholic beverage usually made from malted cereal grain (as barley), flavored with hops, and brewed by slow fermentation.
The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.
A species of rod-shaped, LACTIC ACID bacteria used in PROBIOTICS and SILAGE production.
Derivatives of formic acids. Included under this heading are a broad variety of acid forms, salts, esters, and amides that are formed with a single carbon carboxy group.
Derivatives of BUTYRIC ACID. Included under this heading are a broad variety of acid forms, salts, esters, and amides that contain the carboxypropane structure.
The syrup remaining after sugar is crystallized out of SUGARCANE or sugar beet juice. It is also used in ANIMAL FEED, and in a fermented form, is used to make industrial ETHYL ALCOHOL and ALCOHOLIC BEVERAGES.
Derivatives of propionic acid. Included under this heading are a broad variety of acid forms, salts, esters, and amides that contain the carboxyethane structure.
A kingdom of eukaryotic, heterotrophic organisms that live parasitically as saprobes, including MUSHROOMS; YEASTS; smuts, molds, etc. They reproduce either sexually or asexually, and have life cycles that range from simple to complex. Filamentous fungi, commonly known as molds, refer to those that grow as multicellular colonies.
The contents included in all or any segment of the GASTROINTESTINAL TRACT.
A tree of the family Sterculiaceae (or Byttneriaceae), usually Theobroma cacao, or its seeds, which after fermentation and roasting, yield cocoa and chocolate.
Substances that reduce the growth or reproduction of BACTERIA.
A species of the genus SACCHAROMYCES, family Saccharomycetaceae, order Saccharomycetales, known as "baker's" or "brewer's" yeast. The dried form is used as a dietary supplement.
Methods for cultivation of cells, usually on a large-scale, in a closed system for the purpose of producing cells or cellular products to harvest.
Excrement from the INTESTINES, containing unabsorbed solids, waste products, secretions, and BACTERIA of the DIGESTIVE SYSTEM.
A genus of motile or nonmotile gram-positive bacteria of the family Clostridiaceae. Many species have been identified with some being pathogenic. They occur in water, soil, and in the intestinal tract of humans and lower animals.
Fodder converted into succulent feed for livestock through processes of anaerobic fermentation (as in a silo).
4-carbon straight chain aliphatic hydrocarbons substituted with two hydroxyl groups. The hydroxyl groups cannot be on the same carbon atom.
Total mass of all the organisms of a given type and/or in a given area. (From Concise Dictionary of Biology, 1990) It includes the yield of vegetative mass produced from any given crop.
Catalyzes the decarboxylation of an alpha keto acid to an aldehyde and carbon dioxide. Thiamine pyrophosphate is an essential cofactor. In lower organisms, which ferment glucose to ethanol and carbon dioxide, the enzyme irreversibly decarboxylates pyruvate to acetaldehyde. EC 4.1.1.1.
Domesticated bovine animals of the genus Bos, usually kept on a farm or ranch and used for the production of meat or dairy products or for heavy labor.
A water-soluble, colorless crystal with an acid taste that is used as a chemical intermediate, in medicine, the manufacture of lacquers, and to make perfume esters. It is also used in foods as a sequestrant, buffer, and a neutralizing agent. (Hawley's Condensed Chemical Dictionary, 12th ed, p1099; McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed, p1851)
Methods and techniques used to genetically modify cells' biosynthetic product output and develop conditions for growing the cells as BIOREACTORS.
A genus of gram-positive, facultatively anaerobic bacteria whose growth is dependent on the presence of a fermentable carbohydrate. No endospores are produced. Its organisms are found in fermenting plant products and are nonpathogenic to plants and animals, including humans.
'Anaerobic Bacteria' are types of bacteria that do not require oxygen for growth and can often cause diseases in humans, including dental caries, gas gangrene, and tetanus, among others.
The blind sac or outpouching area of the LARGE INTESTINE that is below the entrance of the SMALL INTESTINE. It has a worm-like extension, the vermiform APPENDIX.
Nutritional physiology of animals.
A mitosporic Trichocomaceae fungal genus that develops fruiting organs resembling a broom. When identified, teleomorphs include EUPENICILLIUM and TALAROMYCES. Several species (but especially PENICILLIUM CHRYSOGENUM) are sources of the antibiotic penicillin.
Life or metabolic reactions occurring in an environment containing oxygen.
An imperfect fungus present on most agricultural seeds and often responsible for the spoilage of seeds in bulk storage. It is also used in the production of fermented food or drink, especially in Japan.
Constituent of 30S subunit prokaryotic ribosomes containing 1600 nucleotides and 21 proteins. 16S rRNA is involved in initiation of polypeptide synthesis.
Microbial, plant, or animal cells which are immobilized by attachment to solid structures, usually a column matrix. A common use of immobilized cells is in biotechnology for the bioconversion of a substrate to a particular product. (From Singleton & Sainsbury, Dictionary of Microbiology and Molecular Biology, 2d ed)
A species of gram-positive bacteria in the family Clostridiaceae, capable of solventogenesis, and isolated from SOIL, infected WOUNDS, fermenting OLIVES, and spoiled CANDY.
A genus of ascomycetous fungi of the family Saccharomycetaceae, order SACCHAROMYCETALES.
Spectroscopic method of measuring the magnetic moment of elementary particles such as atomic nuclei, protons or electrons. It is employed in clinical applications such as NMR Tomography (MAGNETIC RESONANCE IMAGING).
A large and heterogenous group of fungi whose common characteristic is the absence of a sexual state. Many of the pathogenic fungi in humans belong to this group.
Bacteria which retain the crystal violet stain when treated by Gram's method.
A five-carbon sugar alcohol derived from XYLOSE by reduction of the carbonyl group. It is as sweet as sucrose and used as a noncariogenic sweetener.
A large family of narrow-leaved herbaceous grasses of the order Cyperales, subclass Commelinidae, class Liliopsida (monocotyledons). Food grains (EDIBLE GRAIN) come from members of this family. RHINITIS, ALLERGIC, SEASONAL can be induced by POLLEN of many of the grasses.
A general term for single-celled rounded fungi that reproduce by budding. Brewers' and bakers' yeasts are SACCHAROMYCES CEREVISIAE; therapeutic dried yeast is YEAST, DRIED.
An order of gram-positive, primarily aerobic BACTERIA that tend to form branching filaments.
A disaccharide of GLUCOSE and GALACTOSE in human and cow milk. It is used in pharmacy for tablets, in medicine as a nutrient, and in industry.
A rod-shaped, gram-positive, non-acid-fast, non-spore-forming, non-motile bacterium that is a genus of the family Bifidobacteriaceae, order Bifidobacteriales, class ACTINOBACTERIA. It inhabits the intestines and feces of humans as well as the human vagina.
A dextrodisaccharide from malt and starch. It is used as a sweetening agent and fermentable intermediate in brewing. (Grant & Hackh's Chemical Dictionary, 5th ed)
A genus of mitosporic fungi containing about 100 species and eleven different teleomorphs in the family Trichocomaceae.
Isomeric forms and derivatives of butanol (C4H9OH).
Seeds from grasses (POACEAE) which are important in the diet.
Directed modification of the gene complement of a living organism by such techniques as altering the DNA, substituting genetic material by means of a virus, transplanting whole nuclei, transplanting cell hybrids, etc.
A plant species of the family FABACEAE widely cultivated for ANIMAL FEED.
An imperfect fungus causing smut or black mold of several fruits, vegetables, etc.
An experimental lymphocytic leukemia originally induced in DBA/2 mice by painting with methylcholanthrene.
DNA sequences encoding RIBOSOMAL RNA and the segments of DNA separating the individual ribosomal RNA genes, referred to as RIBOSOMAL SPACER DNA.
The physical phenomena describing the structure and properties of atoms and molecules, and their reaction and interaction processes.
A non-pathogenic species of LACTOCOCCUS found in DAIRY PRODUCTS and responsible for the souring of MILK and the production of LACTIC ACID.
The location of the atoms, groups or ions relative to one another in a molecule, as well as the number, type and location of covalent bonds.
A species of gram-positive, rod-shaped bacteria associated with DENTAL CARIES.
A plant species of the family POACEAE. It is a tall grass grown for its EDIBLE GRAIN, corn, used as food and animal FODDER.
The study of CHEMICAL PHENOMENA and processes in terms of the underlying PHYSICAL PHENOMENA and processes.
Deoxyribonucleic acid that makes up the genetic material of bacteria.
A genus in the family Monascaceae, order EUROTIALES. One species, Monascus purpureus, has multiple uses in traditional Chinese medicine (MEDICINE, CHINESE TRADITIONAL).
Salts or esters of LACTIC ACID containing the general formula CH3CHOHCOOR.
A synthetic disaccharide used in the treatment of constipation and hepatic encephalopathy. It has also been used in the diagnosis of gastrointestinal disorders. (From Martindale, The Extra Pharmacopoeia, 30th ed, p887)
The property of objects that determines the direction of heat flow when they are placed in direct thermal contact. The temperature is the energy of microscopic motions (vibrational and translational) of the particles of atoms.
A trihydroxy sugar alcohol that is an intermediate in carbohydrate and lipid metabolism. It is used as a solvent, emollient, pharmaceutical agent, and sweetening agent.
A basic science concerned with the composition, structure, and properties of matter; and the reactions that occur between substances and the associated energy exchange.
Chemical substances, produced by microorganisms, inhibiting or preventing the proliferation of neoplasms.
A nonmetallic element with atomic symbol C, atomic number 6, and atomic weight [12.0096; 12.0116]. It may occur as several different allotropes including DIAMOND; CHARCOAL; and GRAPHITE; and as SOOT from incompletely burned fuel.
Enumeration by direct count of viable, isolated bacterial, archaeal, or fungal CELLS or SPORES capable of growth on solid CULTURE MEDIA. The method is used routinely by environmental microbiologists for quantifying organisms in AIR; FOOD; and WATER; by clinicians for measuring patients' microbial load; and in antimicrobial drug testing.
"Malate" is a term used in biochemistry to refer to a salt or ester of malic acid, a dicarboxylic acid found in many fruits and involved in the citric acid cycle, but it does not have a specific medical definition as such.
The composition, conformation, and properties of atoms and molecules, and their reaction and interaction processes.
Cyclic esters of hydroxy carboxylic acids, containing a 1-oxacycloalkan-2-one structure. Large cyclic lactones of over a dozen atoms are MACROLIDES.
Spectrophotometry in the infrared region, usually for the purpose of chemical analysis through measurement of absorption spectra associated with rotational and vibrational energy levels of molecules. (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)
Descriptions of specific amino acid, carbohydrate, or nucleotide sequences which have appeared in the published literature and/or are deposited in and maintained by databanks such as GENBANK, European Molecular Biology Laboratory (EMBL), National Biomedical Research Foundation (NBRF), or other sequence repositories.
A genus of gram-negative, facultatively anaerobic, rod-shaped bacteria that is not known to be pathogenic for man, animals, or plants. Its organisms are spoilers for beers and ciders and in sweet English ciders they are the causative agents of a secondary fermentation known as "cider sickness." The species Z. mobilis is used for experiments in molecular genetic studies.
The relationships of groups of organisms as reflected by their genetic makeup.
Polysaccharides composed of D-fructose units.
The segment of LARGE INTESTINE between the CECUM and the RECTUM. It includes the ASCENDING COLON; the TRANSVERSE COLON; the DESCENDING COLON; and the SIGMOID COLON.
A species of gram-positive, rod-shaped LACTIC ACID bacteria that is frequently used as starter culture in SILAGE fermentation, sourdough, and lactic-acid-fermented types of beer and wine.
A plant genus of the family POACEAE that is the source of EDIBLE GRAIN. A hybrid with rye (SECALE CEREALE) is called TRITICALE. The seed is ground into FLOUR and used to make BREAD, and is the source of WHEAT GERM AGGLUTININS.
Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.
A genus of gram-negative, anaerobic, rod-shaped bacteria. Its organisms are normal inhabitants of the oral, respiratory, intestinal, and urogenital cavities of humans, animals, and insects. Some species may be pathogenic.
A multistage process that includes cloning, physical mapping, subcloning, determination of the DNA SEQUENCE, and information analysis.
A suborder of the order ARTIODACTYLA whose members have the distinguishing feature of a four-chambered stomach, including the capacious RUMEN. Horns or antlers are usually present, at least in males.
High molecular weight polysaccharides present in the cell walls of all plants. Pectins cement cell walls together. They are used as emulsifiers and stabilizers in the food industry. They have been tried for a variety of therapeutic uses including as antidiarrheals, where they are now generally considered ineffective, and in the treatment of hypercholesterolemia.
A species of gram-negative, facultatively anaerobic, rod-shaped bacteria (GRAM-NEGATIVE FACULTATIVELY ANAEROBIC RODS) commonly found in the lower part of the intestine of warm-blooded animals. It is usually nonpathogenic, but some strains are known to produce DIARRHEA and pyogenic infections. Pathogenic strains (virotypes) are classified by their specific pathogenic mechanisms such as toxins (ENTEROTOXIGENIC ESCHERICHIA COLI), etc.
Regular course of eating and drinking adopted by a person or animal.
Non-digestible food ingredients mostly of a carbohydrate base that improve human health by selectively stimulating the growth and/or activity of existing BACTERIA in the COLON.
Liquid chromatographic techniques which feature high inlet pressures, high sensitivity, and high speed.
A disaccharide consisting of two glucose units in beta (1-4) glycosidic linkage. Obtained from the partial hydrolysis of cellulose.
A colorless, odorless gas that can be formed by the body and is necessary for the respiration cycle of plants and animals.
Compounds with a 5-membered ring of four carbons and an oxygen. They are aromatic heterocycles. The reduced form is tetrahydrofuran.
Gluconates are salts or esters of gluconic acid, primarily used in medical treatments as a source of the essential nutrient, calcium, and as a chelating agent to bind and remove toxic metals such as aluminum and iron from the body.
Techniques used in studying bacteria.
An endocellulase with specificity for the hydrolysis of 1,4-beta-glucosidic linkages in CELLULOSE, lichenin, and cereal beta-glucans.
A monosaccharide in sweet fruits and honey that is soluble in water, alcohol, or ether. It is used as a preservative and an intravenous infusion in parenteral feeding.
An antiprotozoal agent produced by Streptomyces cinnamonensis. It exerts its effect during the development of first-generation trophozoites into first-generation schizonts within the intestinal epithelial cells. It does not interfere with hosts' development of acquired immunity to the majority of coccidial species. Monensin is a sodium and proton selective ionophore and is widely used as such in biochemical studies.
Glycosylated compounds in which there is an amino substituent on the glycoside. Some of them are clinically important ANTIBIOTICS.
A genus of gram-positive, rod-shaped bacteria whose cells occur singly, in pairs or short chains, in V or Y configurations, or in clumps resembling letters of the Chinese alphabet. Its organisms are found in cheese and dairy products as well as on human skin and can occasionally cause soft tissue infections.

Fecal coliform elevated-temperature test: a physiological basis. (1/6171)

The physiological basis of the Eijkman elevated-temperature test for differentiating fecal from nonfecal coliforms was investigated. Manometric studies indicated that the inhibitory effect upon growth and metabolism in a nonfecal coliform at 44.5 degrees C involved cellular components common to both aerobic and fermentative metabolism of lactose. Radioactive substrate incorporation experiments implicated cell membrane function as a principal focus for temperature sensitivity at 44.5 degrees C. A temperature increase from 35 to 44.5 degrees C drastically reduced the rates of [14C]glucose uptake in nonfecal coliforms, whereas those of fecal coliforms were essentially unchanged. In addition, relatively low levels of nonfecal coliform beta-galactosidase activity coupled with thermal inactivation of this enzyme at a comparatively low temperature may also inhibit growth and metabolism of nonfecal coliforms at the elevated temperature.  (+info)

Haloanaerobacter salinarius sp. nov., a novel halophilic fermentative bacterium that reduces glycine-betaine to trimethylamine with hydrogen or serine as electron donors; emendation of the genus Haloanaerobacter. (2/6171)

A novel halophilic fermentative bacterium has been isolated from the black sediment below a gypsum crust and a microbial mat in hypersaline ponds of Mediterranean salterns. Morphologically, physiologically and genetically this organism belongs to the genus Haloanaerobacter. Haloanaerobacter strain SG 3903T (T = type strain) is composed of non-sporulating long flexible rods with peritrichous flagella, able to grow in the salinity range of 5-30% NaCl, with an optimum at 14-15%. The strain grows by fermenting carbohydrates or by using the Stickland reaction with either serine or H2 as electron donors and glycine-betaine as acceptor, which is reduced to trimethylamine. The two species described so far in the genus Haloanaerobacter are not capable of Stickland reaction with glycine-betaine + serine; however, Haloanaerobacter chitinovorans can use glycine-betaine with H2 as electron donor. Strain SG 3903T thus represents the first described strain in the genus Haloanaerobacter capable of the Stickland reaction with two amino acids. Although strain SG 3903T showed 67% DNA-DNA relatedness to H. chitinovorans, it is physiologically sufficiently different from the two described species to be considered as a new species which has been named Haloanaerobacter salinarius sp. nov.  (+info)

BE-31405, a new antifungal antibiotic produced by Penicillium minioluteum. I. Description of producing organism, fermentation, isolation, physico-chemical and biological properties. (3/6171)

A new antifungal antibiotic, BE-31405, was isolated from the culture broth of a fungal strain, Penicillium minioluteum F31405. BE-31405 was isolated by adsorption on high porous polymer resin (Diaion HP-20), followed by solvent extraction, precipitation and crystallization. BE-31405 showed potent growth inhibitory activity against pathogenic fungal strains such as Candida albicans, Candida glabrata and Cryptococcus neoformans, but did not show cytotoxic activity against mammalian cells such as P388 mouse leukemia. The mechanism studies indicated that BE-31405 inhibited the protein synthesis of C. albicans but not of mammalian cells.  (+info)

Diperamycin, a new antimicrobial antibiotic produced by Streptomyces griseoaurantiacus MK393-AF2. I. Taxonomy, fermentation, isolation, physico-chemical properties and biological activities. (4/6171)

Antibacterial antibiotics, diperamycin (1) was produced in the culture broth of Streptomyces griseoaurantiacus MK393-AF2. Various spectroscopic analyses of 1 suggested that 1 belonged to a member of cyclic hexadepsipeptide antibiotic. Antibiotic 1 had potent inhibitory activity against various Gram-positive bacteria including Enterococcus seriolicida and methicillin-resistant Staphylococcus aureus.  (+info)

Mechanism of citrate metabolism in Lactococcus lactis: resistance against lactate toxicity at low pH. (5/6171)

Measurement of the flux through the citrate fermentation pathway in resting cells of Lactococcus lactis CRL264 grown in a pH-controlled fermentor at different pH values showed that the pathway was constitutively expressed, but its activity was significantly enhanced at low pH. The flux through the citrate-degrading pathway correlated with the magnitude of the membrane potential and pH gradient that were generated when citrate was added to the cells. The citrate degradation rate and proton motive force were significantly higher when glucose was metabolized at the same time, a phenomenon that could be mimicked by the addition of lactate, the end product of glucose metabolism. The results clearly demonstrate that citrate metabolism in L. lactis is a secondary proton motive force-generating pathway. Although the proton motive force generated by citrate in cells grown at low pH was of the same magnitude as that generated by glucose fermentation, citrate metabolism did not affect the growth rate of L. lactis in rich media. However, inhibition of growth by lactate was relieved when citrate also was present in the growth medium. Citrate did not relieve the inhibition by other weak acids, suggesting a specific role of the citrate transporter CitP in the relief of inhibition. The mechanism of citrate metabolism presented here provides an explanation for the resistance to lactate toxicity. It is suggested that the citrate metabolic pathway is induced under the acidic conditions of the late exponential growth phase to make the cells (more) resistant to the inhibitory effects of the fermentation product, lactate, that accumulates under these conditions.  (+info)

Antisense RNA strategies for metabolic engineering of Clostridium acetobutylicum. (6/6171)

We examined the effectiveness of antisense RNA (as RNA) strategies for metabolic engineering of Clostridium acetobutylicum. Strain ATCC 824(pRD4) was developed to produce a 102-nucleotide asRNA with 87% complementarity to the butyrate kinase (BK) gene. Strain ATCC 824(pRD4) exhibited 85 to 90% lower BK and acetate kinase specific activities than the control strain. Strain ATCC 824(pRD4) also exhibited 45 to 50% lower phosphotransbutyrylase (PTB) and phosphotransacetylase specific activities than the control strain. This strain exhibited earlier induction of solventogenesis, which resulted in 50 and 35% higher final concentrations of acetone and butanol, respectively, than the concentrations in the control. Strain ATCC 824(pRD1) was developed to putatively produce a 698-nucleotide asRNA with 96% complementarity to the PTB gene. Strain ATCC 824(pRD1) exhibited 70 and 80% lower PTB and BK activities, respectively, than the control exhibited. It also exhibited 300% higher levels of a lactate dehydrogenase activity than the control exhibited. The growth yields of ATCC 824(pRD1) were 28% less than the growth yields of the control. While the levels of acids were not affected in ATCC 824(pRD1) fermentations, the acetone and butanol concentrations were 96 and 75% lower, respectively, than the concentrations in the control fermentations. The lower level of solvent production by ATCC 824(pRD1) was compensated for by approximately 100-fold higher levels of lactate production. The lack of any significant impact on butyrate formation fluxes by the lower PTB and BK levels suggests that butyrate formation fluxes are not controlled by the levels of the butyrate formation enzymes.  (+info)

Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K. (7/6171)

Sakacin K is an antilisterial bacteriocin produced by Lactobacillus sake CTC 494, a strain isolated from Spanish dry fermented sausages. The biokinetics of cell growth and bacteriocin production of L. sake CTC 494 in vitro during laboratory fermentations were investigated by making use of MRS broth. The data obtained from the fermentations was used to set up a predictive model to describe the influence of the physical factors temperature and pH on microbial behavior. The model was validated successfully for all components. However, the specific bacteriocin production rate seemed to have an upper limit. Both cell growth and bacteriocin activity were very much influenced by changes in temperature and pH. The production of biomass was closely related to bacteriocin activity, indicating primary metabolite kinetics, but was not the only factor of importance. Acidity dramatically influenced both the production and the inactivation of sakacin K; the optimal pH for cell growth did not correspond to the pH for maximal sakacin K activity. Furthermore, cells grew well at 35 degrees C but no bacteriocin production could be detected at this temperature. L. sake CTC 494 shows special promise for implementation as a novel bacteriocin-producing sausage starter culture with antilisterial properties, considering the fact that the temperature and acidity conditions that prevail during the fermentation process of dry fermented sausages are optimal for the production of sakacin K.  (+info)

Metabolic engineering of a 1,2-propanediol pathway in Escherichia coli. (8/6171)

1,2-Propanediol (1,2-PD) is a major commodity chemical that is currently derived from propylene, a nonrenewable resource. A goal of our research is to develop fermentation routes to 1,2-PD from renewable resources. Here we report the production of enantiomerically pure R-1,2-PD from glucose in Escherichia coli expressing NADH-linked glycerol dehydrogenase genes (E. coli gldA or Klebsiella pneumoniae dhaD). We also show that E. coli overexpressing the E. coli methylglyoxal synthase gene (mgs) produced 1,2-PD. The expression of either glycerol dehydrogenase or methylglyoxal synthase resulted in the anaerobic production of approximately 0.25 g of 1,2-PD per liter. R-1,2-PD production was further improved to 0.7 g of 1,2-PD per liter when methylglyoxal synthase and glycerol dehydrogenase (gldA) were coexpressed. In vitro studies indicated that the route to R-1,2-PD involved the reduction of methylglyoxal to R-lactaldehyde by the recombinant glycerol dehydrogenase and the reduction of R-lactaldehyde to R-1, 2-PD by a native E. coli activity. We expect that R-1,2-PD production can be significantly improved through further metabolic and bioprocess engineering.  (+info)

Fermentation is a metabolic process in which an organism converts carbohydrates into alcohol or organic acids using enzymes. In the absence of oxygen, certain bacteria, yeasts, and fungi convert sugars into carbon dioxide, hydrogen, and various end products, such as alcohol, lactic acid, or acetic acid. This process is commonly used in food production, such as in making bread, wine, and beer, as well as in industrial applications for the production of biofuels and chemicals.

Industrial microbiology is not strictly a medical definition, but it is a branch of microbiology that deals with the use of microorganisms for the production of various industrial and commercial products. In a broader sense, it can include the study of microorganisms that are involved in diseases of animals, humans, and plants, as well as those that are beneficial in industrial processes.

In the context of medical microbiology, industrial microbiology may involve the use of microorganisms to produce drugs, vaccines, or other therapeutic agents. For example, certain bacteria and yeasts are used to ferment sugars and produce antibiotics, while other microorganisms are used to create vaccines through a process called attenuation.

Industrial microbiology may also involve the study of microorganisms that can cause contamination in medical settings, such as hospitals or pharmaceutical manufacturing facilities. These microorganisms can cause infections and pose a risk to patients or workers, so it is important to understand their behavior and develop strategies for controlling their growth and spread.

Overall, industrial microbiology plays an important role in the development of new medical technologies and therapies, as well as in ensuring the safety and quality of medical products and environments.

Volatile fatty acids (VFA) are a type of fatty acid that have a low molecular weight and are known for their ability to evaporate at room temperature. They are produced in the body during the breakdown of carbohydrates and proteins in the absence of oxygen, such as in the digestive tract by certain bacteria.

The most common volatile fatty acids include acetic acid, propionic acid, and butyric acid. These compounds have various roles in the body, including providing energy to cells in the intestines, modulating immune function, and regulating the growth of certain bacteria. They are also used as precursors for the synthesis of other molecules, such as cholesterol and bile acids.

In addition to their role in the body, volatile fatty acids are also important in the food industry, where they are used as flavorings and preservatives. They are produced naturally during fermentation and aging processes, and are responsible for the distinctive flavors of foods such as yogurt, cheese, and wine.

The rumen is the largest compartment of the stomach in ruminant animals, such as cows, goats, and sheep. It is a specialized fermentation chamber where microbes break down tough plant material into nutrients that the animal can absorb and use for energy and growth. The rumen contains billions of microorganisms, including bacteria, protozoa, and fungi, which help to break down cellulose and other complex carbohydrates in the plant material through fermentation.

The rumen is characterized by its large size, muscular walls, and the presence of a thick mat of partially digested food and microbes called the rumen mat or cud. The animal regurgitates the rumen contents periodically to chew it again, which helps to break down the plant material further and mix it with saliva, creating a more favorable environment for fermentation.

The rumen plays an essential role in the digestion and nutrition of ruminant animals, allowing them to thrive on a diet of low-quality plant material that would be difficult for other animals to digest.

'Wine' is not typically defined in medical terms, but it is an alcoholic beverage made from the fermentation of grape juice. It contains ethanol and can have varying levels of other compounds depending on the type of grape used, the region where it was produced, and the method of fermentation.

In a medical context, wine might be referred to in terms of its potential health effects, which can vary. Moderate consumption of wine, particularly red wine, has been associated with certain health benefits, such as improved cardiovascular health. However, heavy or excessive drinking can lead to numerous health problems, including addiction, liver disease, heart disease, and an increased risk of various types of cancer.

It's important to note that while moderate consumption may have some health benefits, the potential risks of alcohol consumption generally outweigh the benefits for many people. Therefore, it's recommended that individuals who do not currently drink alcohol should not start drinking for health benefits. Those who choose to drink should do so in moderation, defined as up to one drink per day for women and up to two drinks per day for men.

Streptomyces is a genus of Gram-positive, aerobic, saprophytic bacteria that are widely distributed in soil, water, and decaying organic matter. They are known for their complex morphology, forming branching filaments called hyphae that can differentiate into long chains of spores.

Streptomyces species are particularly notable for their ability to produce a wide variety of bioactive secondary metabolites, including antibiotics, antifungals, and other therapeutic compounds. In fact, many important antibiotics such as streptomycin, neomycin, tetracycline, and erythromycin are derived from Streptomyces species.

Because of their industrial importance in the production of antibiotics and other bioactive compounds, Streptomyces have been extensively studied and are considered model organisms for the study of bacterial genetics, biochemistry, and ecology.

A bioreactor is a device or system that supports and controls the conditions necessary for biological organisms, cells, or tissues to grow and perform their specific functions. It provides a controlled environment with appropriate temperature, pH, nutrients, and other factors required for the desired biological process to occur. Bioreactors are widely used in various fields such as biotechnology, pharmaceuticals, agriculture, and environmental science for applications like production of therapeutic proteins, vaccines, biofuels, enzymes, and wastewater treatment.

Acetic acid is an organic compound with the chemical formula CH3COOH. It is a colorless liquid with a pungent, vinegar-like smell and is the main component of vinegar. In medical terms, acetic acid is used as a topical antiseptic and antibacterial agent, particularly for the treatment of ear infections, external genital warts, and nail fungus. It can also be used as a preservative and solvent in some pharmaceutical preparations.

Culture media is a substance that is used to support the growth of microorganisms or cells in an artificial environment, such as a petri dish or test tube. It typically contains nutrients and other factors that are necessary for the growth and survival of the organisms being cultured. There are many different types of culture media, each with its own specific formulation and intended use. Some common examples include blood agar, which is used to culture bacteria; Sabouraud dextrose agar, which is used to culture fungi; and Eagle's minimum essential medium, which is used to culture animal cells.

Carbohydrate metabolism is the process by which the body breaks down carbohydrates into glucose, which is then used for energy or stored in the liver and muscles as glycogen. This process involves several enzymes and chemical reactions that convert carbohydrates from food into glucose, fructose, or galactose, which are then absorbed into the bloodstream and transported to cells throughout the body.

The hormones insulin and glucagon regulate carbohydrate metabolism by controlling the uptake and storage of glucose in cells. Insulin is released from the pancreas when blood sugar levels are high, such as after a meal, and promotes the uptake and storage of glucose in cells. Glucagon, on the other hand, is released when blood sugar levels are low and signals the liver to convert stored glycogen back into glucose and release it into the bloodstream.

Disorders of carbohydrate metabolism can result from genetic defects or acquired conditions that affect the enzymes or hormones involved in this process. Examples include diabetes, hypoglycemia, and galactosemia. Proper management of these disorders typically involves dietary modifications, medication, and regular monitoring of blood sugar levels.

Ethanol is the medical term for pure alcohol, which is a colorless, clear, volatile, flammable liquid with a characteristic odor and burning taste. It is the type of alcohol that is found in alcoholic beverages and is produced by the fermentation of sugars by yeasts.

In the medical field, ethanol is used as an antiseptic and disinfectant, and it is also used as a solvent for various medicinal preparations. It has central nervous system depressant properties and is sometimes used as a sedative or to induce sleep. However, excessive consumption of ethanol can lead to alcohol intoxication, which can cause a range of negative health effects, including impaired judgment, coordination, and memory, as well as an increased risk of accidents, injuries, and chronic diseases such as liver disease and addiction.

Digestion is the complex process of breaking down food into smaller molecules that can be absorbed and utilized by the body for energy, growth, and cell repair. This process involves both mechanical and chemical actions that occur in the digestive system, which includes the mouth, esophagus, stomach, small intestine, large intestine, and accessory organs such as the pancreas, liver, and gallbladder.

The different stages of digestion are:

1. Ingestion: This is the first step in digestion, where food is taken into the mouth.
2. Mechanical digestion: This involves physically breaking down food into smaller pieces through chewing, churning, and mixing with digestive enzymes.
3. Chemical digestion: This involves breaking down food molecules into simpler forms using various enzymes and chemicals produced by the digestive system.
4. Absorption: Once the food is broken down into simple molecules, they are absorbed through the walls of the small intestine into the bloodstream and transported to different parts of the body.
5. Elimination: The undigested material that remains after absorption is moved through the large intestine and eliminated from the body as feces.

The process of digestion is essential for maintaining good health, as it provides the necessary nutrients and energy required for various bodily functions.

Anaerobiosis is a state in which an organism or a portion of an organism is able to live and grow in the absence of molecular oxygen (O2). In biological contexts, "anaerobe" refers to any organism that does not require oxygen for growth, and "aerobe" refers to an organism that does require oxygen for growth.

There are two types of anaerobes: obligate anaerobes, which cannot tolerate the presence of oxygen and will die if exposed to it; and facultative anaerobes, which can grow with or without oxygen but prefer to grow in its absence. Some organisms are able to switch between aerobic and anaerobic metabolism depending on the availability of oxygen, a process known as "facultative anaerobiosis."

Anaerobic respiration is a type of metabolic process that occurs in the absence of molecular oxygen. In this process, organisms use alternative electron acceptors other than oxygen to generate energy through the transfer of electrons during cellular respiration. Examples of alternative electron acceptors include nitrate, sulfate, and carbon dioxide.

Anaerobic metabolism is less efficient than aerobic metabolism in terms of energy production, but it allows organisms to survive in environments where oxygen is not available or is toxic. Anaerobic bacteria are important decomposers in many ecosystems, breaking down organic matter and releasing nutrients back into the environment. In the human body, anaerobic bacteria can cause infections and other health problems if they proliferate in areas with low oxygen levels, such as the mouth, intestines, or deep tissue wounds.

Xylose is a type of sugar that is commonly found in plants and wood. In the context of medical definitions, xylose is often used in tests to assess the function of the small intestine. The most common test is called the "xylose absorption test," which measures the ability of the small intestine to absorb this sugar.

In this test, a patient is given a small amount of xylose to drink, and then several blood and/or urine samples are collected over the next few hours. The amount of xylose that appears in these samples is measured and used to determine how well the small intestine is absorbing nutrients.

Abnormal results on a xylose absorption test can indicate various gastrointestinal disorders, such as malabsorption syndromes, celiac disease, or bacterial overgrowth in the small intestine.

Animal feed refers to any substance or mixture of substances, whether processed, unprocessed, or partially processed, which is intended to be used as food for animals, including fish, without further processing. It includes ingredients such as grains, hay, straw, oilseed meals, and by-products from the milling, processing, and manufacturing industries. Animal feed can be in the form of pellets, crumbles, mash, or other forms, and is used to provide nutrients such as energy, protein, fiber, vitamins, and minerals to support the growth, reproduction, and maintenance of animals. It's important to note that animal feed must be safe, nutritious, and properly labeled to ensure the health and well-being of the animals that consume it.

Bacteria are single-celled microorganisms that are among the earliest known life forms on Earth. They are typically characterized as having a cell wall and no membrane-bound organelles. The majority of bacteria have a prokaryotic organization, meaning they lack a nucleus and other membrane-bound organelles.

Bacteria exist in diverse environments and can be found in every habitat on Earth, including soil, water, and the bodies of plants and animals. Some bacteria are beneficial to their hosts, while others can cause disease. Beneficial bacteria play important roles in processes such as digestion, nitrogen fixation, and biogeochemical cycling.

Bacteria reproduce asexually through binary fission or budding, and some species can also exchange genetic material through conjugation. They have a wide range of metabolic capabilities, with many using organic compounds as their source of energy, while others are capable of photosynthesis or chemosynthesis.

Bacteria are highly adaptable and can evolve rapidly in response to environmental changes. This has led to the development of antibiotic resistance in some species, which poses a significant public health challenge. Understanding the biology and behavior of bacteria is essential for developing strategies to prevent and treat bacterial infections and diseases.

Lactobacillus is a genus of gram-positive, rod-shaped, facultatively anaerobic or microaerophilic, non-spore-forming bacteria. They are part of the normal flora found in the intestinal, urinary, and genital tracts of humans and other animals. Lactobacilli are also commonly found in some fermented foods, such as yogurt, sauerkraut, and sourdough bread.

Lactobacilli are known for their ability to produce lactic acid through the fermentation of sugars, which contributes to their role in maintaining a healthy microbiota and lowering the pH in various environments. Some species of Lactobacillus have been shown to provide health benefits, such as improving digestion, enhancing immune function, and preventing infections, particularly in the urogenital and intestinal tracts. They are often used as probiotics, either in food or supplement form, to promote a balanced microbiome and support overall health.

I'm happy to help! However, it seems there might be a bit of confusion here. Starch is not typically considered a medical term, but rather a nutritional and biochemical concept. Here's a brief explanation:

Starch is a complex carbohydrate that serves as the primary form of energy storage in plants. It is made up of long chains of glucose molecules and can be found in various foods such as grains, legumes, fruits, and vegetables. Amylase, an enzyme present in our saliva and digestive system, helps break down starch into simpler sugars during the digestion process so that our bodies can absorb them for energy.

I hope this clarifies any confusion! If you have any other questions or need further information on a medical topic, please don't hesitate to ask.

Dietary fiber, also known as roughage, is the indigestible portion of plant foods that makes up the structural framework of the plants we eat. It is composed of cellulose, hemicellulose, pectin, gums, lignins, and waxes. Dietary fiber can be classified into two categories: soluble and insoluble.

Soluble fiber dissolves in water to form a gel-like material in the gut, which can help slow down digestion, increase feelings of fullness, and lower cholesterol levels. Soluble fiber is found in foods such as oats, barley, fruits, vegetables, legumes, and nuts.

Insoluble fiber does not dissolve in water and passes through the gut intact, helping to add bulk to stools and promote regular bowel movements. Insoluble fiber is found in foods such as whole grains, bran, seeds, and the skins of fruits and vegetables.

Dietary fiber has numerous health benefits, including promoting healthy digestion, preventing constipation, reducing the risk of heart disease, controlling blood sugar levels, and aiding in weight management. The recommended daily intake of dietary fiber is 25-38 grams per day for adults, depending on age and gender.

Acetates, in a medical context, most commonly refer to compounds that contain the acetate group, which is an functional group consisting of a carbon atom bonded to two hydrogen atoms and an oxygen atom (-COO-). An example of an acetate is sodium acetate (CH3COONa), which is a salt formed from acetic acid (CH3COOH) and is often used as a buffering agent in medical solutions.

Acetates can also refer to a group of medications that contain acetate as an active ingredient, such as magnesium acetate, which is used as a laxative, or calcium acetate, which is used to treat high levels of phosphate in the blood.

In addition, acetates can also refer to a process called acetylation, which is the addition of an acetyl group (-COCH3) to a molecule. This process can be important in the metabolism and regulation of various substances within the body.

Leuconostoc is a genus of gram-positive, facultatively anaerobic bacteria that belong to the family Leuconostocaceae. These bacteria are non-motile, non-spore forming, and occur as pairs or chains. They are catalase-negative and reduce nitrate to nitrite.

Leuconostoc species are commonly found in nature, particularly in plants, dairy products, and fermented foods. They play a significant role in the food industry, where they are used in the production of various fermented foods such as sauerkraut, pickles, and certain cheeses.

In clinical settings, Leuconostoc species can sometimes be associated with healthcare-associated infections, particularly in patients who have underlying medical conditions or who are immunocompromised. They can cause bacteremia, endocarditis, and device-related infections. However, these infections are relatively rare, and the majority of Leuconostoc species are considered to be non-pathogenic.

Hydrogen-ion concentration, also known as pH, is a measure of the acidity or basicity of a solution. It is defined as the negative logarithm (to the base 10) of the hydrogen ion activity in a solution. The standard unit of measurement is the pH unit. A pH of 7 is neutral, less than 7 is acidic, and greater than 7 is basic.

In medical terms, hydrogen-ion concentration is important for maintaining homeostasis within the body. For example, in the stomach, a high hydrogen-ion concentration (low pH) is necessary for the digestion of food. However, in other parts of the body such as blood, a high hydrogen-ion concentration can be harmful and lead to acidosis. Conversely, a low hydrogen-ion concentration (high pH) in the blood can lead to alkalosis. Both acidosis and alkalosis can have serious consequences on various organ systems if not corrected.

Biotechnology is defined in the medical field as a branch of technology that utilizes biological processes, organisms, or systems to create products that are technologically useful. This can include various methods and techniques such as genetic engineering, cell culture, fermentation, and others. The goal of biotechnology is to harness the power of biology to produce drugs, vaccines, diagnostic tests, biofuels, and other industrial products, as well as to advance our understanding of living systems for medical and scientific research.

The use of biotechnology has led to significant advances in medicine, including the development of new treatments for genetic diseases, improved methods for diagnosing illnesses, and the creation of vaccines to prevent infectious diseases. However, it also raises ethical and societal concerns related to issues such as genetic modification of organisms, cloning, and biosecurity.

Lactic acid, also known as 2-hydroxypropanoic acid, is a chemical compound that plays a significant role in various biological processes. In the context of medicine and biochemistry, lactic acid is primarily discussed in relation to muscle metabolism and cellular energy production. Here's a medical definition for lactic acid:

Lactic acid (LA): A carboxylic acid with the molecular formula C3H6O3 that plays a crucial role in anaerobic respiration, particularly during strenuous exercise or conditions of reduced oxygen availability. It is formed through the conversion of pyruvate, catalyzed by the enzyme lactate dehydrogenase (LDH), when there is insufficient oxygen to complete the final step of cellular respiration in the Krebs cycle. The accumulation of lactic acid can lead to acidosis and muscle fatigue. Additionally, lactic acid serves as a vital intermediary in various metabolic pathways and is involved in the production of glucose through gluconeogenesis in the liver.

Micromonospora is a genus of aerobic, Gram-positive bacteria that are widely distributed in soil and aquatic environments. These bacteria are known for their ability to produce a variety of bioactive compounds, including antibiotics, antifungal agents, and enzyme inhibitors. They are characterized by their filamentous morphology and the production of aerial hyphae that fragment into rod-shaped or coccoid cells. Some species of Micromonospora have been investigated for their potential use in biotechnology and medicine due to their ability to produce useful compounds. However, some species can also be opportunistic pathogens in humans, causing infections in immunocompromised individuals.

Nitrogen is not typically referred to as a medical term, but it is an element that is crucial to medicine and human life.

In a medical context, nitrogen is often mentioned in relation to gas analysis, respiratory therapy, or medical gases. Nitrogen (N) is a colorless, odorless, and nonreactive gas that makes up about 78% of the Earth's atmosphere. It is an essential element for various biological processes, such as the growth and maintenance of organisms, because it is a key component of amino acids, nucleic acids, and other organic compounds.

In some medical applications, nitrogen is used to displace oxygen in a mixture to create a controlled environment with reduced oxygen levels (hypoxic conditions) for therapeutic purposes, such as in certain types of hyperbaric chambers. Additionally, nitrogen gas is sometimes used in cryotherapy, where extremely low temperatures are applied to tissues to reduce pain, swelling, and inflammation.

However, it's important to note that breathing pure nitrogen can be dangerous, as it can lead to unconsciousness and even death due to lack of oxygen (asphyxiation) within minutes.

Biofuels are defined as fuels derived from organic materials such as plants, algae, and animal waste. These fuels can be produced through various processes, including fermentation, esterification, and transesterification. The most common types of biofuels include biodiesel, ethanol, and biogas.

Biodiesel is a type of fuel that is produced from vegetable oils or animal fats through a process called transesterification. It can be used in diesel engines with little or no modification and can significantly reduce greenhouse gas emissions compared to traditional fossil fuels.

Ethanol is a type of alcohol that is produced through the fermentation of sugars found in crops such as corn, sugarcane, and switchgrass. It is typically blended with gasoline to create a fuel known as E85, which contains 85% ethanol and 15% gasoline.

Biogas is a type of fuel that is produced through the anaerobic digestion of organic materials such as food waste, sewage sludge, and agricultural waste. It is composed primarily of methane and carbon dioxide and can be used to generate electricity or heat.

Overall, biofuels offer a renewable and more sustainable alternative to traditional fossil fuels, helping to reduce greenhouse gas emissions and decrease dependence on non-renewable resources.

I'm sorry for any confusion, but "Hydrogen" is not a medical term. It is a chemical element with the symbol H and atomic number 1. It is the lightest and most abundant chemical element in the universe, making up about 75% of its elemental mass.

In a medical context, hydrogen can be discussed in terms of molecular hydrogen (H2) which has been studied for potential therapeutic benefits. Some research explores its use as an antioxidant and anti-inflammatory agent, but more studies are needed to confirm these effects and understand the mechanisms behind them.

Methane is not a medical term, but it is a chemical compound that is often mentioned in the context of medicine and health. Medically, methane is significant because it is one of the gases produced by anaerobic microorganisms during the breakdown of organic matter in the gut, leading to conditions such as bloating, cramping, and diarrhea. Excessive production of methane can also be a symptom of certain digestive disorders like irritable bowel syndrome (IBS) and small intestinal bacterial overgrowth (SIBO).

In broader terms, methane is a colorless, odorless gas that is the primary component of natural gas. It is produced naturally by the decomposition of organic matter in anaerobic conditions, such as in landfills, wetlands, and the digestive tracts of animals like cows and humans. Methane is also a potent greenhouse gas with a global warming potential 25 times greater than carbon dioxide over a 100-year time frame.

Cellulose is a complex carbohydrate that is the main structural component of the cell walls of green plants, many algae, and some fungi. It is a polysaccharide consisting of long chains of beta-glucose molecules linked together by beta-1,4 glycosidic bonds. Cellulose is insoluble in water and most organic solvents, and it is resistant to digestion by humans and non-ruminant animals due to the lack of cellulase enzymes in their digestive systems. However, ruminants such as cows and sheep can digest cellulose with the help of microbes in their rumen that produce cellulase.

Cellulose has many industrial applications, including the production of paper, textiles, and building materials. It is also used as a source of dietary fiber in human food and animal feed. Cellulose-based materials are being explored for use in biomedical applications such as tissue engineering and drug delivery due to their biocompatibility and mechanical properties.

Ammonia is a colorless, pungent-smelling gas with the chemical formula NH3. It is a compound of nitrogen and hydrogen and is a basic compound, meaning it has a pH greater than 7. Ammonia is naturally found in the environment and is produced by the breakdown of organic matter, such as animal waste and decomposing plants. In the medical field, ammonia is most commonly discussed in relation to its role in human metabolism and its potential toxicity.

In the body, ammonia is produced as a byproduct of protein metabolism and is typically converted to urea in the liver and excreted in the urine. However, if the liver is not functioning properly or if there is an excess of protein in the diet, ammonia can accumulate in the blood and cause a condition called hyperammonemia. Hyperammonemia can lead to serious neurological symptoms, such as confusion, seizures, and coma, and is treated by lowering the level of ammonia in the blood through medications, dietary changes, and dialysis.

Waste products, in the context of physiology and medicine, refer to substances that are produced as a result of various metabolic processes within the body's cells but have no further use for the body's normal functioning. These waste materials must be eliminated from the body to maintain homeostasis and prevent toxic accumulation.

Common examples of waste products include:

1. Carbon dioxide (CO2): A byproduct of cellular respiration, which is exhaled through the lungs.
2. Urea: formed in the liver from the breakdown of excess amino acids and proteins, then excreted by the kidneys in urine.
3. Creatinine: a waste product generated from muscle metabolism, eliminated through the kidneys in urine.
4. Water (H2O): A byproduct of various metabolic reactions, excreted as urine or sweat, and lost through respiration and evaporation.
5. Bilirubin: a waste product formed from the breakdown of hemoglobin in red blood cells, eliminated through the bile and feces.
6. Lactic acid: produced during anaerobic metabolism, especially with intense exercise or hypoxia; it can be converted back to pyruvate for energy production or removed by the liver and excreted in urine.
7. Hippuric acid: formed from the conjugation of glycine and benzoic acid, primarily eliminated through urine.
8. Indican: a waste product resulting from the metabolism of tryptophan, excreted in urine after being converted to indigo by intestinal bacteria.
9. Estrogens and androgens: hormonal waste products produced by the gonads and adrenal glands, metabolized and eliminated through urine and feces.

Maintaining the efficient elimination of these waste products is essential for overall health and well-being. Failure to do so can result in various medical conditions, such as kidney or liver failure, that can be life-threatening if left untreated.

Glucose is a simple monosaccharide (or single sugar) that serves as the primary source of energy for living organisms. It's a fundamental molecule in biology, often referred to as "dextrose" or "grape sugar." Glucose has the molecular formula C6H12O6 and is vital to the functioning of cells, especially those in the brain and nervous system.

In the body, glucose is derived from the digestion of carbohydrates in food, and it's transported around the body via the bloodstream to cells where it can be used for energy. Cells convert glucose into a usable form through a process called cellular respiration, which involves a series of metabolic reactions that generate adenosine triphosphate (ATP)—the main currency of energy in cells.

Glucose is also stored in the liver and muscles as glycogen, a polysaccharide (multiple sugar) that can be broken down back into glucose when needed for energy between meals or during physical activity. Maintaining appropriate blood glucose levels is crucial for overall health, and imbalances can lead to conditions such as diabetes mellitus.

'Acetobacter' is a genus of gram-negative, aerobic, rod-shaped bacteria that are commonly found in various environments such as soil, water, and plant surfaces. They are known for their ability to oxidize alcohols to aldehydes and then to carboxylic acids, particularly the oxidation of ethanol to acetic acid. This property makes them important in the production of vinegar and other fermented foods. Some species of Acetobacter can also cause food spoilage and may be associated with certain human infections, although they are not considered primary human pathogens.

I apologize, but "bread" is a common food item and not a medical term. It is typically made from flour, water, yeast, and salt, and is baked at high temperatures. There is no medical definition for bread. If you have any specific concerns about bread or its ingredients in relation to your health, I would be happy to try to help address those.

Beer is a fermented alcoholic beverage typically made from malted barley, hops, water, and yeast. The brewing process involves steeping the malt in water to create a sugary solution called wort, which is then boiled with hops for flavor and preservation. After cooling, the wort is fermented with yeast, which converts the sugar into alcohol and carbon dioxide. There are many varieties of beer, including ales, lagers, stouts, and porters, that differ in their ingredients, brewing methods, and flavor profiles. The alcohol content of beer generally ranges from 3% to 12% ABV (alcohol by volume).

Food microbiology is the study of the microorganisms that are present in food, including bacteria, viruses, fungi, and parasites. This field examines how these microbes interact with food, how they affect its safety and quality, and how they can be controlled during food production, processing, storage, and preparation. Food microbiology also involves the development of methods for detecting and identifying pathogenic microorganisms in food, as well as studying the mechanisms of foodborne illnesses and developing strategies to prevent them. Additionally, it includes research on the beneficial microbes found in certain fermented foods and their potential applications in improving food quality and safety.

Lactobacillus plantarum is a species of gram-positive, rod-shaped bacteria that belongs to the lactic acid bacteria group. It is a facultative anaerobe, meaning it can grow in the presence or absence of oxygen. Lactobacillus plantarum is commonly found in a variety of environments, including fermented foods such as sauerkraut, kimchi, and sourdough bread, as well as in the gastrointestinal tract of humans and other animals.

Lactobacillus plantarum is known for its ability to produce lactic acid through the fermentation of carbohydrates, which can help to preserve food and inhibit the growth of harmful bacteria. It also produces various antimicrobial compounds that can help to protect against pathogens in the gut.

In addition to its use in food preservation and fermentation, Lactobacillus plantarum has been studied for its potential probiotic benefits. Probiotics are live bacteria and yeasts that are believed to provide health benefits when consumed, including improving digestive health, enhancing the immune system, and reducing the risk of certain diseases.

Research has suggested that Lactobacillus plantarum may have a range of potential health benefits, including:

* Improving gut barrier function and reducing inflammation in the gut
* Enhancing the immune system and reducing the risk of infections
* Alleviating symptoms of irritable bowel syndrome (IBS) and other gastrointestinal disorders
* Reducing the risk of allergies and asthma
* Improving oral health by reducing plaque and preventing tooth decay

However, more research is needed to fully understand the potential health benefits of Lactobacillus plantarum and to determine its safety and effectiveness as a probiotic supplement.

I'm sorry for any confusion, but "Formates" is not a recognized term in medical terminology. It is possible that you may be referring to "formic acid" or "formate," which are terms used in chemistry and biochemistry. Formic acid is a colorless, pungent, and corrosive liquid with the chemical formula HCOOH. Its salts are called formates.

Formate is the anion (negatively charged ion) of formic acid, with the chemical formula HCOO-. Formate can be found in various biological systems and is involved in several metabolic processes. If you could provide more context or clarify your question, I would be happy to help further.

Butyrates are a type of fatty acid, specifically called short-chain fatty acids (SCFAs), that are produced in the gut through the fermentation of dietary fiber by gut bacteria. The name "butyrate" comes from the Latin word for butter, "butyrum," as butyrate was first isolated from butter.

Butyrates have several important functions in the body. They serve as a primary energy source for colonic cells and play a role in maintaining the health and integrity of the intestinal lining. Additionally, butyrates have been shown to have anti-inflammatory effects, regulate gene expression, and may even help prevent certain types of cancer.

In medical contexts, butyrate supplements are sometimes used to treat conditions such as ulcerative colitis, a type of inflammatory bowel disease (IBD), due to their anti-inflammatory properties and ability to promote gut health. However, more research is needed to fully understand the potential therapeutic uses of butyrates and their long-term effects on human health.

I'm sorry for any confusion, but "Molasses" is not a medical term. It is a byproduct of the sugar refining process. Specifically, it is a thick, dark brown liquid that is left over after the sugar crystals have been removed from sugarcane or sugar beet juice. It contains significant amounts of sugar, as well as various nutrients like calcium, magnesium, and potassium. While it may be used in some folk remedies, it's not a term used in medical terminology.

Propionates, in a medical context, most commonly refer to a group of medications that are used as topical creams or gels to treat fungal infections of the skin. Propionic acid and its salts, such as propionate, are the active ingredients in these medications. They work by inhibiting the growth of fungi, which causes the infection. Common examples of propionate-containing medications include creams used to treat athlete's foot, ringworm, and jock itch.

It is important to note that there are many different types of medications and compounds that contain the word "propionate" in their name, as it refers to a specific chemical structure. However, in a medical context, it most commonly refers to antifungal creams or gels.

Fungi, in the context of medical definitions, are a group of eukaryotic organisms that include microorganisms such as yeasts and molds, as well as the more familiar mushrooms. The study of fungi is known as mycology.

Fungi can exist as unicellular organisms or as multicellular filamentous structures called hyphae. They are heterotrophs, which means they obtain their nutrients by decomposing organic matter or by living as parasites on other organisms. Some fungi can cause various diseases in humans, animals, and plants, known as mycoses. These infections range from superficial, localized skin infections to systemic, life-threatening invasive diseases.

Examples of fungal infections include athlete's foot (tinea pedis), ringworm (dermatophytosis), candidiasis (yeast infection), histoplasmosis, coccidioidomycosis, and aspergillosis. Fungal infections can be challenging to treat due to the limited number of antifungal drugs available and the potential for drug resistance.

Gastrointestinal (GI) contents refer to the physical substances within the gastrointestinal tract, which includes the stomach, small intestine, and large intestine. These contents can vary depending on the time since the last meal and the digestive process that is underway. Generally, GI contents include food, fluids, digestive enzymes, secretions, bacteria, and other waste products.

In a more specific context, GI contents may also refer to the stomach contents, which are often analyzed during autopsies or in cases of suspected poisoning or overdose. Stomach contents can provide valuable information about the type and amount of substances that have been ingested within a few hours prior to the analysis.

It is important to note that GI contents should not be confused with gastrointestinal fluids, which specifically refer to the secretions produced by the gastrointestinal tract, such as gastric juice in the stomach or bile in the small intestine.

The term "cacao" refers to the plant Theobroma cacao, which is native to tropical regions of Central and South America. It is a small evergreen tree that produces large, football-shaped fruits called pods. Each pod contains 20-60 seeds, also known as beans, which are used to make cocoa powder and chocolate.

Cacao beans contain several bioactive compounds, including flavonoids, theobromine, and caffeine, that have been shown to have potential health benefits. However, it is important to note that these benefits are typically associated with moderate consumption of cocoa products, rather than large amounts of chocolate or cacao beans themselves.

In summary, while "cacao" may be used interchangeably with "cocoa" in some contexts, the term technically refers to the plant and its seeds, rather than the processed powder or chocolate that is derived from them.

Anti-bacterial agents, also known as antibiotics, are a type of medication used to treat infections caused by bacteria. These agents work by either killing the bacteria or inhibiting their growth and reproduction. There are several different classes of anti-bacterial agents, including penicillins, cephalosporins, fluoroquinolones, macrolides, and tetracyclines, among others. Each class of antibiotic has a specific mechanism of action and is used to treat certain types of bacterial infections. It's important to note that anti-bacterial agents are not effective against viral infections, such as the common cold or flu. Misuse and overuse of antibiotics can lead to antibiotic resistance, which is a significant global health concern.

"Saccharomyces cerevisiae" is not typically considered a medical term, but it is a scientific name used in the field of microbiology. It refers to a species of yeast that is commonly used in various industrial processes, such as baking and brewing. It's also widely used in scientific research due to its genetic tractability and eukaryotic cellular organization.

However, it does have some relevance to medical fields like medicine and nutrition. For example, certain strains of S. cerevisiae are used as probiotics, which can provide health benefits when consumed. They may help support gut health, enhance the immune system, and even assist in the digestion of certain nutrients.

In summary, "Saccharomyces cerevisiae" is a species of yeast with various industrial and potential medical applications.

Batch cell culture techniques refer to a method of growing cells in which all the necessary nutrients are added to the culture medium at the beginning of the growth period. The cells are allowed to grow and multiply until they exhaust the available nutrients, after which the culture is discarded. This technique is relatively simple and inexpensive but lacks the ability to continuously produce cells over an extended period.

In batch cell culture, cells are grown in a closed system with a fixed volume of medium, and no additional nutrients or fresh medium are added during the growth phase. The cells consume the available nutrients as they grow, leading to a decrease in pH, accumulation of waste products, and depletion of essential factors required for cell growth. As a result, the cells eventually stop growing and enter a stationary phase, after which they begin to die due to lack of nutrients and buildup of toxic metabolites.

Batch cell culture techniques are commonly used in research settings where large quantities of cells are needed for experiments or analysis. However, this method is not suitable for the production of therapeutic proteins or other biologics that require continuous cell growth and protein production over an extended period. For these applications, more complex culture methods such as fed-batch or perfusion culture techniques are used.

Feces are the solid or semisolid remains of food that could not be digested or absorbed in the small intestine, along with bacteria and other waste products. After being stored in the colon, feces are eliminated from the body through the rectum and anus during defecation. Feces can vary in color, consistency, and odor depending on a person's diet, health status, and other factors.

'Clostridium' is a genus of gram-positive, rod-shaped bacteria that are widely distributed in nature, including in soil, water, and the gastrointestinal tracts of animals and humans. Many species of Clostridium are anaerobic, meaning they can grow and reproduce in environments with little or no oxygen. Some species of Clostridium are capable of producing toxins that can cause serious and sometimes life-threatening illnesses in humans and animals.

Some notable species of Clostridium include:

* Clostridium tetani, which causes tetanus (also known as lockjaw)
* Clostridium botulinum, which produces botulinum toxin, the most potent neurotoxin known and the cause of botulism
* Clostridium difficile, which can cause severe diarrhea and colitis, particularly in people who have recently taken antibiotics
* Clostridium perfringens, which can cause food poisoning and gas gangrene.

It is important to note that not all species of Clostridium are harmful, and some are even beneficial, such as those used in the production of certain fermented foods like sauerkraut and natto. However, due to their ability to produce toxins and cause illness, it is important to handle and dispose of materials contaminated with Clostridium species carefully, especially in healthcare settings.

Silage is not typically considered a medical term. It is an agricultural term that refers to fermented, moist green fodder (such as grasses, clover, or corn) that are stored in a silo and used as animal feed. However, if contaminated with harmful bacteria like Listeria or mold, it can cause foodborne illness in animals and potentially in humans who consume the contaminated silage or products made from contaminated animals.

Butylene glycols are a type of organic compounds that belong to the class of diols, which are chemical compounds containing two hydroxyl groups. Specifically, butylene glycols are composed of a four-carbon chain with two hydroxyl groups located on adjacent carbon atoms.

There are two isomeric forms of butylene glycol: 1,2-butanediol and 1,3-butanediol.

* 1,2-Butanediol (also known as 1,2-butylene glycol) has the hydroxyl groups on the first and second carbon atoms of the chain. It is a colorless, viscous liquid that is used as a solvent, humectant, and antifreeze in various industrial and cosmetic applications.
* 1,3-Butanediol (also known as 1,3-butylene glycol) has the hydroxyl groups on the first and third carbon atoms of the chain. It is also a colorless, viscous liquid that is used as a solvent, humectant, and antifreeze in various industrial and cosmetic applications.

Butylene glycols are generally considered to be safe for use in cosmetics and other consumer products, although they may cause skin irritation or allergic reactions in some individuals. They are also used as intermediates in the synthesis of other chemicals, such as polyesters and polyurethanes.

Biomass is defined in the medical field as a renewable energy source derived from organic materials, primarily plant matter, that can be burned or converted into fuel. This includes materials such as wood, agricultural waste, and even methane gas produced by landfills. Biomass is often used as a source of heat, electricity, or transportation fuels, and its use can help reduce greenhouse gas emissions and dependence on fossil fuels.

In the context of human health, biomass burning can have both positive and negative impacts. On one hand, biomass can provide a source of heat and energy for cooking and heating, which can improve living standards and reduce exposure to harmful pollutants from traditional cooking methods such as open fires. On the other hand, biomass burning can also produce air pollution, including particulate matter and toxic chemicals, that can have negative effects on respiratory health and contribute to climate change.

Therefore, while biomass has the potential to be a sustainable and low-carbon source of energy, it is important to consider the potential health and environmental impacts of its use and implement appropriate measures to minimize any negative effects.

Pyruvate decarboxylase is an enzyme that plays a crucial role in the cellular process of fermentation and gluconeogenesis. In medical and biochemical terms, pyruvate decarboxylase is defined as:

"An enzyme (EC 4.1.1.1) that catalyzes the decarboxylation of pyruvate to form acetaldehyde and carbon dioxide in the presence of thiamine pyrophosphate (TPP) as a cofactor. This reaction occurs during anaerobic metabolism, such as alcohol fermentation in yeast or bacteria, and helps to generate ATP and NADH for the cell's energy needs."

In humans, pyruvate decarboxylase is primarily found in the liver and kidneys, where it participates in gluconeogenesis – the process of generating new glucose molecules from non-carbohydrate precursors. The enzyme's activity is essential for maintaining blood glucose levels during fasting or low-carbohydrate intake.

Deficiencies in pyruvate decarboxylase can lead to metabolic disorders, such as pyruvate decarboxylase deficiency (PDC deficiency), which is characterized by lactic acidosis, developmental delays, and neurological issues. Proper diagnosis and management of these conditions often involve monitoring enzyme activity and glucose metabolism.

"Cattle" is a term used in the agricultural and veterinary fields to refer to domesticated animals of the genus *Bos*, primarily *Bos taurus* (European cattle) and *Bos indicus* (Zebu). These animals are often raised for meat, milk, leather, and labor. They are also known as bovines or cows (for females), bulls (intact males), and steers/bullocks (castrated males). However, in a strict medical definition, "cattle" does not apply to humans or other animals.

Succinic acid, also known as butanedioic acid, is an organic compound with the chemical formula HOOC(CH2)2COOH. It is a white crystalline powder that is soluble in water and has a slightly acerbic taste. In medicine, succinic acid is not used as a treatment for any specific condition. However, it is a naturally occurring substance found in the body and plays a role in the citric acid cycle, which is a key process in energy production within cells. It can also be found in some foods and is used in the manufacturing of various products such as pharmaceuticals, resins, and perfumes.

Metabolic engineering is a branch of biotechnology that involves the modification and manipulation of metabolic pathways in organisms to enhance their production of specific metabolites or to alter their flow of energy and carbon. This field combines principles from genetics, molecular biology, biochemistry, and chemical engineering to design and construct novel metabolic pathways or modify existing ones with the goal of optimizing the production of valuable compounds or improving the properties of organisms for various applications.

Examples of metabolic engineering include the modification of microorganisms to produce biofuels, pharmaceuticals, or industrial chemicals; the enhancement of crop yields and nutritional value in agriculture; and the development of novel bioremediation strategies for environmental pollution control. The ultimate goal of metabolic engineering is to create organisms that can efficiently and sustainably produce valuable products while minimizing waste and reducing the impact on the environment.

Pediococcus is a genus of gram-positive, facultatively anaerobic cocci that typically occur in pairs or tetrads. These bacteria are catalase-negative and non-motile. They are commonly found in various environments such as plants, dairy products, and fermented foods. Some species of Pediococcus can cause food spoilage, while others are used in the production of fermented foods like sauerkraut and certain cheeses due to their ability to produce lactic acid. They are not typically associated with human diseases, but rarely can cause infection in immunocompromised individuals.

Anaerobic bacteria are a type of bacteria that do not require oxygen to grow and survive. Instead, they can grow in environments that have little or no oxygen. Some anaerobic bacteria can even be harmed or killed by exposure to oxygen. These bacteria play important roles in many natural processes, such as decomposition and the breakdown of organic matter in the digestive system. However, some anaerobic bacteria can also cause disease in humans and animals, particularly when they infect areas of the body that are normally oxygen-rich. Examples of anaerobic bacterial infections include tetanus, gas gangrene, and dental abscesses.

The cecum is the first part of the large intestine, located at the junction of the small and large intestines. It is a pouch-like structure that connects to the ileum (the last part of the small intestine) and the ascending colon (the first part of the large intestine). The cecum is where the appendix is attached. Its function is to absorb water and electrolytes, and it also serves as a site for the fermentation of certain types of dietary fiber by gut bacteria. However, the exact functions of the cecum are not fully understood.

"Animal nutritional physiological phenomena" is not a standardized medical or scientific term. However, it seems to refer to the processes and functions related to nutrition and physiology in animals. Here's a breakdown of the possible components:

1. Animal: This term refers to non-human living organisms that are multicellular, heterotrophic, and have a distinct nervous system.
2. Nutritional: This term pertains to the nourishment and energy requirements of an animal, including the ingestion, digestion, absorption, transportation, metabolism, and excretion of nutrients.
3. Physiological: This term refers to the functions and processes that occur within a living organism, including the interactions between different organs and systems.
4. Phenomena: This term generally means an observable fact or event.

Therefore, "animal nutritional physiological phenomena" could refer to the observable events and processes related to nutrition and physiology in animals. Examples of such phenomena include digestion, absorption, metabolism, energy production, growth, reproduction, and waste elimination.

"Penicillium" is not a medical term per se, but it is a genus of mold that is widely used in the field of medicine, specifically in the production of antibiotics. Here's a scientific definition:

Penicillium is a genus of ascomycete fungi that are commonly found in the environment, particularly in soil, decaying vegetation, and food. Many species of Penicillium produce penicillin, a group of antibiotics with activity against gram-positive bacteria. The discovery and isolation of penicillin from Penicillium notatum by Alexander Fleming in 1928 revolutionized the field of medicine and led to the development of modern antibiotic therapy. Since then, various species of Penicillium have been used in the industrial production of penicillin and other antibiotics, as well as in the production of enzymes, organic acids, and other industrial products.

Aerobiosis is the process of living, growing, and functioning in the presence of oxygen. It refers to the metabolic processes that require oxygen to break down nutrients and produce energy in cells. This is in contrast to anaerobiosis, which is the ability to live and grow in the absence of oxygen.

In medical terms, aerobiosis is often used to describe the growth of microorganisms, such as bacteria and fungi, that require oxygen to survive and multiply. These organisms are called aerobic organisms, and they play an important role in many biological processes, including decomposition and waste breakdown.

However, some microorganisms are unable to grow in the presence of oxygen and are instead restricted to environments where oxygen is absent or limited. These organisms are called anaerobic organisms, and their growth and metabolism are referred to as anaerobiosis.

'Aspergillus oryzae' is a species of filamentous fungi belonging to the family Trichocomaceae. It is commonly known as koji mold and is widely used in the fermentation industry, particularly in Asian countries, for the production of various traditional foods and beverages such as soy sauce, miso, sake, and shochu. The fungus has the ability to produce a variety of enzymes, including amylases, proteases, and lipases, which make it useful in the breakdown and conversion of carbohydrates, proteins, and fats in food substrates.

In addition to its industrial applications, 'Aspergillus oryzae' has also been studied for its potential medicinal properties. Some research suggests that certain compounds produced by the fungus may have antimicrobial, antioxidant, and anti-inflammatory effects. However, more studies are needed to confirm these findings and determine the safety and efficacy of using 'Aspergillus oryzae' for medicinal purposes.

It is worth noting that while 'Aspergillus oryzae' is generally considered safe for food use, it can cause infections in people with weakened immune systems. Therefore, individuals who are at risk of invasive aspergillosis should avoid exposure to this and other species of Aspergillus.

Ribosomal RNA (rRNA) is a type of RNA that combines with proteins to form ribosomes, which are complex structures inside cells where protein synthesis occurs. The "16S" refers to the sedimentation coefficient of the rRNA molecule, which is a measure of its size and shape. In particular, 16S rRNA is a component of the smaller subunit of the prokaryotic ribosome (found in bacteria and archaea), and is often used as a molecular marker for identifying and classifying these organisms due to its relative stability and conservation among species. The sequence of 16S rRNA can be compared across different species to determine their evolutionary relationships and taxonomic positions.

"Immobilized cells" is a term used in biotechnology and cell biology to describe situations where living cells are confined or restricted in their movement within a defined space. This can be achieved through various methods such as entrapment within a gel, adsorption onto a surface, or encapsulation within a semi-permeable membrane. The immobilization of cells allows for their repeated use in biochemical reactions, such as fermentation or waste treatment, while also providing stability and ease of separation from the reaction products. Additionally, immobilized cells can be used to study cellular processes and functions under controlled conditions.

'Clostridium beijerinckii' is a species of gram-positive, spore-forming, rod-shaped bacteria found in various environments such as soil, aquatic sediments, and the intestinal tracts of animals. It is named after the Dutch microbiologist Martinus Willem Beijerinck.

This bacterium is capable of fermenting a wide range of organic compounds and producing a variety of metabolic end-products, including butanol, acetone, and ethanol. 'Clostridium beijerinckii' has attracted interest in biotechnology due to its potential for the production of biofuels and industrial chemicals through fermentation processes.

However, it is also known to cause food spoilage and, under certain circumstances, can produce harmful metabolites that may pose a risk to human health. Therefore, proper handling and safety precautions are necessary when working with this bacterium in laboratory or industrial settings.

"Saccharomyces" is a genus of fungi that are commonly known as baker's yeast or brewer's yeast. These organisms are single-celled and oval-shaped, and they reproduce through budding. They are widely used in the food industry for fermentation processes, such as making bread, beer, and wine.

In a medical context, Saccharomyces cerevisiae, one of the species within this genus, has been studied for its potential health benefits when taken orally. Some research suggests that it may help to support gut health and immune function, although more studies are needed to confirm these effects and establish appropriate dosages and safety guidelines.

It's worth noting that while Saccharomyces is generally considered safe for most people, there have been rare cases of infection in individuals with weakened immune systems or underlying medical conditions. As with any supplement, it's important to talk to your healthcare provider before starting to take Saccharomyces cerevisiae or any other probiotic strain.

Magnetic Resonance Spectroscopy (MRS) is a non-invasive diagnostic technique that provides information about the biochemical composition of tissues, including their metabolic state. It is often used in conjunction with Magnetic Resonance Imaging (MRI) to analyze various metabolites within body tissues, such as the brain, heart, liver, and muscles.

During MRS, a strong magnetic field, radio waves, and a computer are used to produce detailed images and data about the concentration of specific metabolites in the targeted tissue or organ. This technique can help detect abnormalities related to energy metabolism, neurotransmitter levels, pH balance, and other biochemical processes, which can be useful for diagnosing and monitoring various medical conditions, including cancer, neurological disorders, and metabolic diseases.

There are different types of MRS, such as Proton (^1^H) MRS, Phosphorus-31 (^31^P) MRS, and Carbon-13 (^13^C) MRS, each focusing on specific elements or metabolites within the body. The choice of MRS technique depends on the clinical question being addressed and the type of information needed for diagnosis or monitoring purposes.

Mitosporic fungi, also known as asexual fungi or anamorphic fungi, are a group of fungi that produce mitospores (also called conidia) during their asexual reproduction. Mitospores are produced from the tip of specialized hyphae called conidiophores and are used for dispersal and survival of the fungi in various environments. These fungi do not have a sexual reproductive stage or it has not been observed, making their taxonomic classification challenging. They are commonly found in soil, decaying organic matter, and water, and some of them can cause diseases in humans, animals, and plants. Examples of mitosporic fungi include Aspergillus, Penicillium, and Fusarium species.

Gram-positive bacteria are a type of bacteria that stain dark purple or blue when subjected to the Gram staining method, which is a common technique used in microbiology to classify and identify different types of bacteria based on their structural differences. This staining method was developed by Hans Christian Gram in 1884.

The key characteristic that distinguishes Gram-positive bacteria from other types, such as Gram-negative bacteria, is the presence of a thick layer of peptidoglycan in their cell walls, which retains the crystal violet stain used in the Gram staining process. Additionally, Gram-positive bacteria lack an outer membrane found in Gram-negative bacteria.

Examples of Gram-positive bacteria include Staphylococcus aureus, Streptococcus pyogenes, and Bacillus subtilis. Some Gram-positive bacteria can cause various human diseases, while others are beneficial or harmless.

Xylitol is a type of sugar alcohol used as a sugar substitute in various food and dental products. It has a sweet taste similar to sugar but with fewer calories and less impact on blood sugar levels, making it a popular choice for people with diabetes or those looking to reduce their sugar intake. Xylitol is also known to have dental benefits, as it can help prevent tooth decay by reducing the amount of bacteria in the mouth that cause cavities.

Medically speaking, xylitol is classified as a carbohydrate and has a chemical formula of C5H12O5. It occurs naturally in some fruits and vegetables, but most commercial xylitol is produced from corn cobs or other plant materials through a process called hydrogenation. While generally considered safe for human consumption, it can have a laxative effect in large amounts and may be harmful to dogs, so it's important to keep it out of reach of pets.

Poaceae is not a medical term but a taxonomic category, specifically the family name for grasses. In a broader sense, you might be asking for a medical context where knowledge of this plant family could be relevant. For instance, certain members of the Poaceae family can cause allergies or negative reactions in some people.

In a medical definition, Poaceae would be defined as:

The family of monocotyledonous plants that includes grasses, bamboo, and sedges. These plants are characterized by narrow leaves with parallel veins, jointed stems (called "nodes" and "internodes"), and flowers arranged in spikelets. Some members of this family are important food sources for humans and animals, such as rice, wheat, corn, barley, oats, and sorghum. Other members can cause negative reactions, like skin irritation or allergies, due to their silica-based defense structures called phytoliths.

Yeasts are single-celled microorganisms that belong to the fungus kingdom. They are characterized by their ability to reproduce asexually through budding or fission, and they obtain nutrients by fermenting sugars and other organic compounds. Some species of yeast can cause infections in humans, known as candidiasis or "yeast infections." These infections can occur in various parts of the body, including the skin, mouth, genitals, and internal organs. Common symptoms of a yeast infection may include itching, redness, irritation, and discharge. Yeast infections are typically treated with antifungal medications.

Actinomycetales is an order of Gram-positive bacteria that are characterized by their filamentous morphology and branching appearance, resembling fungi. These bacteria are often found in soil and water, and some species can cause diseases in humans and animals. The name "Actinomycetales" comes from the Greek words "actis," meaning ray or beam, and "mykes," meaning fungus.

The order Actinomycetales includes several families of medical importance, such as Mycobacteriaceae (which contains the tuberculosis-causing Mycobacterium tuberculosis), Corynebacteriaceae (which contains the diphtheria-causing Corynebacterium diphtheriae), and Actinomycetaceae (which contains the actinomycosis-causing Actinomyces israelii).

Actinomycetales are known for their complex cell walls, which contain a unique type of lipid called mycolic acid. This feature makes them resistant to many antibiotics and contributes to their ability to cause chronic infections. They can also form resistant structures called spores, which allow them to survive in harsh environments and contribute to their ability to cause disease.

Overall, Actinomycetales are important both as beneficial soil organisms and as potential pathogens that can cause serious diseases in humans and animals.

Lactose is a disaccharide, a type of sugar, that is naturally found in milk and dairy products. It is made up of two simple sugars, glucose and galactose, linked together. In order for the body to absorb and use lactose, it must be broken down into these simpler sugars by an enzyme called lactase, which is produced in the lining of the small intestine.

People who have a deficiency of lactase are unable to fully digest lactose, leading to symptoms such as bloating, diarrhea, and abdominal cramps, a condition known as lactose intolerance.

Bifidobacterium is a genus of Gram-positive, non-motile, often branching anaerobic bacteria that are commonly found in the gastrointestinal tracts of humans and other animals, as well as in fermented foods. These bacteria play an important role in maintaining the health and balance of the gut microbiota by aiding in digestion, producing vitamins, and preventing the growth of harmful bacteria.

Bifidobacteria are also known for their probiotic properties and are often used as dietary supplements to improve digestive health, boost the immune system, and alleviate symptoms of various gastrointestinal disorders such as irritable bowel syndrome and inflammatory bowel disease.

There are over 50 species of Bifidobacterium, with some of the most common ones found in the human gut being B. bifidum, B. longum, B. breve, and B. adolescentis. These bacteria are characterized by their ability to ferment a variety of carbohydrates, including dietary fibers, oligosaccharides, and sugars, producing short-chain fatty acids (SCFAs) such as acetate, lactate, and formate as end products.

Bifidobacteria have a complex cell wall structure that contains unique polysaccharides called exopolysaccharides (EPS), which have been shown to have prebiotic properties and can stimulate the growth of other beneficial bacteria in the gut. Additionally, some strains of Bifidobacterium produce antimicrobial compounds that inhibit the growth of pathogenic bacteria, further contributing to their probiotic effects.

Overall, Bifidobacterium is an important genus of beneficial bacteria that play a crucial role in maintaining gut health and promoting overall well-being.

Maltose is a disaccharide made up of two glucose molecules joined by an alpha-1,4 glycosidic bond. It is commonly found in malted barley and is created during the germination process when amylase breaks down starches into simpler sugars. Maltose is less sweet than sucrose (table sugar) and is broken down into glucose by the enzyme maltase during digestion.

"Aspergillus" is a genus of filamentous fungi (molds) that are widely distributed in the environment. These molds are commonly found in decaying organic matter such as leaf litter, compost piles, and rotting vegetation. They can also be found in indoor environments like air conditioning systems, dust, and building materials.

The medical relevance of Aspergillus comes from the fact that some species can cause a range of diseases in humans, particularly in individuals with weakened immune systems or underlying lung conditions. The most common disease caused by Aspergillus is called aspergillosis, which can manifest as allergic reactions, lung infections (like pneumonia), and invasive infections that can spread to other parts of the body.

Aspergillus species produce small, airborne spores called conidia, which can be inhaled into the lungs and cause infection. The severity of aspergillosis depends on various factors, including the individual's immune status, the specific Aspergillus species involved, and the extent of fungal invasion in the body.

Common Aspergillus species that can cause human disease include A. fumigatus, A. flavus, A. niger, and A. terreus. Preventing exposure to Aspergillus spores and maintaining a healthy immune system are crucial steps in minimizing the risk of aspergillosis.

Butanols are a family of alcohols with four carbon atoms and a chemical formula of C4H9OH. They are commonly used as solvents, intermediates in chemical synthesis, and fuel additives. The most common butanol is n-butanol (normal butanol), which has a straight chain of four carbon atoms. Other forms include secondary butanols (such as isobutanol) and tertiary butanols (such as tert-butanol). These compounds have different physical and chemical properties due to the differences in their molecular structure, but they all share the common characteristic of being alcohols with four carbon atoms.

Cereals, in a medical context, are not specifically defined. However, cereals are generally understood to be grasses of the family Poaceae that are cultivated for the edible components of their grain (the seed of the grass). The term "cereal" is derived from Ceres, the Roman goddess of agriculture and harvest.

The most widely consumed cereals include:

1. Wheat
2. Rice
3. Corn (Maize)
4. Barley
5. Oats
6. Millet
7. Sorghum
8. Rye

Cereals are a significant part of the human diet, providing energy in the form of carbohydrates, as well as protein, fiber, vitamins, and minerals. They can be consumed in various forms, such as whole grains, flour, flakes, or puffed cereals. Some people may have allergies or intolerances to specific cereals, like celiac disease, an autoimmune disorder that requires a gluten-free diet (wheat, barley, and rye contain gluten).

Genetic engineering, also known as genetic modification, is a scientific process where the DNA or genetic material of an organism is manipulated to bring about a change in its characteristics. This is typically done by inserting specific genes into the organism's genome using various molecular biology techniques. These new genes may come from the same species (cisgenesis) or a different species (transgenesis). The goal is to produce a desired trait, such as resistance to pests, improved nutritional content, or increased productivity. It's widely used in research, medicine, and agriculture. However, it's important to note that the use of genetically engineered organisms can raise ethical, environmental, and health concerns.

'Medicago sativa' is the scientific name for a plant species more commonly known as alfalfa. In a medical context, alfalfa is often considered a herbal supplement and its medicinal properties include being a source of vitamins, minerals, and antioxidants. It has been used in traditional medicine to treat a variety of conditions such as kidney problems, asthma, arthritis, and high cholesterol levels. However, it's important to note that the effectiveness of alfalfa for these uses is not conclusively established by scientific research and its use may have potential risks or interactions with certain medications. Always consult a healthcare provider before starting any new supplement regimen.

'Aspergillus niger' is a species of fungi that belongs to the genus Aspergillus. It is a ubiquitous microorganism that can be found in various environments, including soil, decaying vegetation, and indoor air. 'Aspergillus niger' is a black-colored mold that produces spores that are easily dispersed in the air.

This fungus is well known for its ability to produce a variety of enzymes and metabolites, some of which have industrial applications. For example, it is used in the production of citric acid, which is widely used as a food additive and preservative.

However, 'Aspergillus niger' can also cause health problems in humans, particularly in individuals with weakened immune systems or underlying lung conditions. It can cause allergic reactions, respiratory symptoms, and invasive aspergillosis, a serious infection that can spread to other organs in the body.

In addition, 'Aspergillus niger' can produce mycotoxins, which are toxic compounds that can contaminate food and feed and cause various health effects in humans and animals. Therefore, it is important to prevent the growth and proliferation of this fungus in indoor environments and food production facilities.

I'm sorry for any confusion, but "Leukemia P388" is not a widely recognized medical term or a specific type of leukemia. The term "P388" is often used to refer to a particular type of mouse leukemia that is commonly used in laboratory research for testing potential anti-cancer drugs.

Leukemia, in general, is a type of cancer that originates in the bone marrow and results in an overproduction of abnormal white blood cells (leukocytes). These abnormal cells crowd out the healthy cells in the bone marrow, leading to a weakened immune system and various complications.

There are many different types of leukemia, classified based on the type of white blood cell affected (myeloid or lymphocytic) and the speed of progression (acute or chronic). If you're looking for information about a specific type of leukemia, I would be happy to help if you could provide more details.

Ribosomal DNA (rDNA) refers to the specific regions of DNA in a cell that contain the genes for ribosomal RNA (rRNA). Ribosomes are complex structures composed of proteins and rRNA, which play a crucial role in protein synthesis by translating messenger RNA (mRNA) into proteins.

In humans, there are four types of rRNA molecules: 18S, 5.8S, 28S, and 5S. These rRNAs are encoded by multiple copies of rDNA genes that are organized in clusters on specific chromosomes. In humans, the majority of rDNA genes are located on the short arms of acrocentric chromosomes 13, 14, 15, 21, and 22.

Each cluster of rDNA genes contains both transcribed and non-transcribed spacer regions. The transcribed regions contain the genes for the four types of rRNA, while the non-transcribed spacers contain regulatory elements that control the transcription of the rRNA genes.

The number of rDNA copies varies between species and even within individuals of the same species. The copy number can also change during development and in response to environmental factors. Variations in rDNA copy number have been associated with various diseases, including cancer and neurological disorders.

"Physicochemical phenomena" is not a term that has a specific medical definition. However, in general terms, physicochemical phenomena refer to the physical and chemical interactions and processes that occur within living organisms or biological systems. These phenomena can include various properties and reactions such as pH levels, osmotic pressure, enzyme kinetics, and thermodynamics, among others.

In a broader context, physicochemical phenomena play an essential role in understanding the mechanisms of drug action, pharmacokinetics, and toxicity. For instance, the solubility, permeability, and stability of drugs are all physicochemical properties that can affect their absorption, distribution, metabolism, and excretion (ADME) within the body.

Therefore, while not a medical definition per se, an understanding of physicochemical phenomena is crucial to the study and practice of pharmacology, toxicology, and other related medical fields.

"Lactococcus lactis" is a species of gram-positive, facultatively anaerobic bacteria that are commonly found in nature, particularly in environments involving plants and dairy products. It is a catalase-negative, non-spore forming coccus that typically occurs in pairs or short chains.

"Lactococcus lactis" has significant industrial importance as it plays a crucial role in the production of fermented foods such as cheese and buttermilk. The bacterium converts lactose into lactic acid, which contributes to the sour taste and preservative qualities of these products.

In addition to its use in food production, "Lactococcus lactis" has been explored for its potential therapeutic applications. It can be used as a vector for delivering therapeutic proteins or vaccines to the gastrointestinal tract due to its ability to survive and colonize there.

It's worth noting that "Lactococcus lactis" is generally considered safe for human consumption, and it's one of the most commonly used probiotics in food and supplements.

Molecular structure, in the context of biochemistry and molecular biology, refers to the arrangement and organization of atoms and chemical bonds within a molecule. It describes the three-dimensional layout of the constituent elements, including their spatial relationships, bond lengths, and angles. Understanding molecular structure is crucial for elucidating the functions and reactivities of biological macromolecules such as proteins, nucleic acids, lipids, and carbohydrates. Various experimental techniques, like X-ray crystallography, nuclear magnetic resonance (NMR) spectroscopy, and cryo-electron microscopy (cryo-EM), are employed to determine molecular structures at atomic resolution, providing valuable insights into their biological roles and potential therapeutic targets.

Lactobacillus fermentum is a species of gram-positive, facultatively anaerobic, rod-shaped bacteria that belongs to the lactic acid bacteria group. It is commonly found in various environments such as plant material, dairy products, and the human gastrointestinal tract.

Lactobacillus fermentum is known for its ability to produce lactic acid through the fermentation of carbohydrates, which can help lower the pH of the environment and inhibit the growth of harmful bacteria. It also produces various antimicrobial compounds such as bacteriocins, which can further contribute to its probiotic properties.

Lactobacillus fermentum has been studied for its potential health benefits, including its ability to enhance immune function, improve gut health, and reduce symptoms of gastrointestinal disorders such as irritable bowel syndrome (IBS) and inflammatory bowel disease (IBD). It is also being investigated for its potential role in preventing urogenital infections and reducing the risk of certain types of cancer.

However, it's important to note that while some studies suggest potential health benefits of Lactobacillus fermentum, more research is needed to fully understand its effects and safety profile. As with any probiotic supplement, it's recommended to consult with a healthcare provider before taking Lactobacillus fermentum or any other probiotics.

'Zea mays' is the biological name for corn or maize, which is not typically considered a medical term. However, corn or maize can have medical relevance in certain contexts. For example, cornstarch is sometimes used as a diluent for medications and is also a component of some skin products. Corn oil may be found in topical ointments and creams. In addition, some people may have allergic reactions to corn or corn-derived products. But generally speaking, 'Zea mays' itself does not have a specific medical definition.

Physical chemistry is a branch of chemistry that deals with the fundamental principles and laws governing the behavior of matter and energy at the molecular and atomic levels. It combines elements of physics, chemistry, mathematics, and engineering to study the properties, composition, structure, and transformation of matter. Key areas of focus in physical chemistry include thermodynamics, kinetics, quantum mechanics, statistical mechanics, electrochemistry, and spectroscopy.

In essence, physical chemists aim to understand how and why chemical reactions occur, what drives them, and how they can be controlled or predicted. This knowledge is crucial for developing new materials, medicines, energy technologies, and other applications that benefit society.

Bacterial DNA refers to the genetic material found in bacteria. It is composed of a double-stranded helix containing four nucleotide bases - adenine (A), thymine (T), guanine (G), and cytosine (C) - that are linked together by phosphodiester bonds. The sequence of these bases in the DNA molecule carries the genetic information necessary for the growth, development, and reproduction of bacteria.

Bacterial DNA is circular in most bacterial species, although some have linear chromosomes. In addition to the main chromosome, many bacteria also contain small circular pieces of DNA called plasmids that can carry additional genes and provide resistance to antibiotics or other environmental stressors.

Unlike eukaryotic cells, which have their DNA enclosed within a nucleus, bacterial DNA is present in the cytoplasm of the cell, where it is in direct contact with the cell's metabolic machinery. This allows for rapid gene expression and regulation in response to changing environmental conditions.

"Monascus" is not a medical term itself, but it is a genus of fungi that has been used in traditional medicine and food production. The most common species is Monascus purpureus, which is used to produce red yeast rice by fermenting rice. Red yeast rice contains several compounds, including monacolins, which have been shown to lower cholesterol levels.

In some studies, Monascus-derived products have been investigated for their potential health benefits, such as improving lipid metabolism and reducing the risk of cardiovascular disease. However, it is important to note that the use of Monascus-derived supplements should be done under the guidance of a healthcare professional due to potential risks associated with contamination and inconsistent product quality.

Lactates, also known as lactic acid, are compounds that are produced by muscles during intense exercise or other conditions of low oxygen supply. They are formed from the breakdown of glucose in the absence of adequate oxygen to complete the full process of cellular respiration. This results in the production of lactate and a hydrogen ion, which can lead to a decrease in pH and muscle fatigue.

In a medical context, lactates may be measured in the blood as an indicator of tissue oxygenation and metabolic status. Elevated levels of lactate in the blood, known as lactic acidosis, can indicate poor tissue perfusion or hypoxia, and may be seen in conditions such as sepsis, cardiac arrest, and severe shock. It is important to note that lactates are not the primary cause of acidemia (low pH) in lactic acidosis, but rather a marker of the underlying process.

Lactulose is a synthetic disaccharide, specifically a non-absorbable sugar, used in the treatment of chronic constipation and hepatic encephalopathy. It works as an osmotic laxative by drawing water into the large intestine, promoting bowel movements and softening stool. In the case of hepatic encephalopathy, lactulose is metabolized by colonic bacteria to produce acidic byproducts that lower the pH in the gut, which helps prevent the absorption of harmful substances like ammonia into the bloodstream.

Temperature, in a medical context, is a measure of the degree of hotness or coldness of a body or environment. It is usually measured using a thermometer and reported in degrees Celsius (°C), degrees Fahrenheit (°F), or kelvin (K). In the human body, normal core temperature ranges from about 36.5-37.5°C (97.7-99.5°F) when measured rectally, and can vary slightly depending on factors such as time of day, physical activity, and menstrual cycle. Elevated body temperature is a common sign of infection or inflammation, while abnormally low body temperature can indicate hypothermia or other medical conditions.

Glycerol, also known as glycerine or glycerin, is a simple polyol (a sugar alcohol) with a sweet taste and a thick, syrupy consistency. It is a colorless, odorless, viscous liquid that is slightly soluble in water and freely miscible with ethanol and ether.

In the medical field, glycerol is often used as a medication or supplement. It can be used as a laxative to treat constipation, as a source of calories and energy for people who cannot eat by mouth, and as a way to prevent dehydration in people with certain medical conditions.

Glycerol is also used in the production of various medical products, such as medications, skin care products, and vaccines. It acts as a humectant, which means it helps to keep things moist, and it can also be used as a solvent or preservative.

In addition to its medical uses, glycerol is also widely used in the food industry as a sweetener, thickening agent, and moisture-retaining agent. It is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA).

In the context of medicine, "chemistry" often refers to the field of study concerned with the properties, composition, and structure of elements and compounds, as well as their reactions with one another. It is a fundamental science that underlies much of modern medicine, including pharmacology (the study of drugs), toxicology (the study of poisons), and biochemistry (the study of the chemical processes that occur within living organisms).

In addition to its role as a basic science, chemistry is also used in medical testing and diagnosis. For example, clinical chemistry involves the analysis of bodily fluids such as blood and urine to detect and measure various substances, such as glucose, cholesterol, and electrolytes, that can provide important information about a person's health status.

Overall, chemistry plays a critical role in understanding the mechanisms of diseases, developing new treatments, and improving diagnostic tests and techniques.

Antibiotics are a type of medication used to treat infections caused by bacteria. They work by either killing the bacteria or inhibiting their growth.

Antineoplastics, also known as chemotherapeutic agents, are a class of drugs used to treat cancer. These medications target and destroy rapidly dividing cells, such as cancer cells, although they can also affect other quickly dividing cells in the body, such as those in the hair follicles or digestive tract, which can lead to side effects.

Antibiotics and antineoplastics are two different classes of drugs with distinct mechanisms of action and uses. It is important to use them appropriately and under the guidance of a healthcare professional.

In the context of medical definitions, 'carbon' is not typically used as a standalone term. Carbon is an element with the symbol C and atomic number 6, which is naturally abundant in the human body and the environment. It is a crucial component of all living organisms, forming the basis of organic compounds, such as proteins, carbohydrates, lipids, and nucleic acids (DNA and RNA).

Carbon forms strong covalent bonds with various elements, allowing for the creation of complex molecules that are essential to life. In this sense, carbon is a fundamental building block of life on Earth. However, it does not have a specific medical definition as an isolated term.

A "colony count" is a method used to estimate the number of viable microorganisms, such as bacteria or fungi, in a sample. In this technique, a known volume of the sample is spread onto the surface of a solid nutrient medium in a petri dish and then incubated under conditions that allow the microorganisms to grow and form visible colonies. Each colony that grows on the plate represents an individual cell (or small cluster of cells) from the original sample that was able to divide and grow under the given conditions. By counting the number of colonies that form, researchers can make a rough estimate of the concentration of microorganisms in the original sample.

The term "microbial" simply refers to microscopic organisms, such as bacteria, fungi, or viruses. Therefore, a "colony count, microbial" is a general term that encompasses the use of colony counting techniques to estimate the number of any type of microorganism in a sample.

Colony counts are used in various fields, including medical research, food safety testing, and environmental monitoring, to assess the levels of contamination or the effectiveness of disinfection procedures. However, it is important to note that colony counts may not always provide an accurate measure of the total number of microorganisms present in a sample, as some cells may be injured or unable to grow under the conditions used for counting. Additionally, some microorganisms may form clusters or chains that can appear as single colonies, leading to an overestimation of the true cell count.

I'm sorry for any confusion, but "Malates" is not a recognized term in medical terminology. It's possible there may be a spelling mistake or it could be a slang term or an abbreviation that is not widely recognized. If you have more context or information, I'd be happy to try and help further.

Chemical phenomena refer to the changes and interactions that occur at the molecular or atomic level when chemicals are involved. These phenomena can include chemical reactions, in which one or more substances (reactants) are converted into different substances (products), as well as physical properties that change as a result of chemical interactions, such as color, state of matter, and solubility. Chemical phenomena can be studied through various scientific disciplines, including chemistry, biochemistry, and physics.

Lactones are not a medical term per se, but they are important in the field of pharmaceuticals and medicinal chemistry. Lactones are cyclic esters derived from hydroxy acids. They can be found naturally in various plants, fruits, and some insects. In medicine, lactones have been used in the synthesis of drugs, including certain antibiotics and antifungal agents. For instance, the penicillin family of antibiotics contains a beta-lactone ring in their structure, which is essential for their antibacterial activity.

Spectrophotometry, Infrared is a scientific analytical technique used to measure the absorption or transmission of infrared light by a sample. It involves the use of an infrared spectrophotometer, which directs infrared radiation through a sample and measures the intensity of the radiation that is transmitted or absorbed by the sample at different wavelengths within the infrared region of the electromagnetic spectrum.

Infrared spectroscopy can be used to identify and quantify functional groups and chemical bonds present in a sample, as well as to study the molecular structure and composition of materials. The resulting infrared spectrum provides a unique "fingerprint" of the sample, which can be compared with reference spectra to aid in identification and characterization.

Infrared spectrophotometry is widely used in various fields such as chemistry, biology, pharmaceuticals, forensics, and materials science for qualitative and quantitative analysis of samples.

Molecular sequence data refers to the specific arrangement of molecules, most commonly nucleotides in DNA or RNA, or amino acids in proteins, that make up a biological macromolecule. This data is generated through laboratory techniques such as sequencing, and provides information about the exact order of the constituent molecules. This data is crucial in various fields of biology, including genetics, evolution, and molecular biology, allowing for comparisons between different organisms, identification of genetic variations, and studies of gene function and regulation.

"Zymomonas" is a genus of Gram-negative, facultatively anaerobic bacteria that are commonly found in sugar-rich environments such as fruit and flower nectar. The most well-known species in this genus is Zymomonas mobilis, which has attracted significant interest in the field of biofuels research due to its ability to efficiently ferment sugars into ethanol.

Zymomonas bacteria are unique in their metabolism and possess a number of unusual features, including a highly streamlined genome, a single polar flagellum for motility, and the ability to survive and grow at relatively high temperatures and ethanol concentrations. These characteristics make Zymomonas an attractive candidate for industrial applications, particularly in the production of biofuels and other bioproducts.

In addition to their potential industrial uses, Zymomonas bacteria have also been implicated in certain human diseases, particularly in individuals with weakened immune systems or underlying medical conditions. However, such cases are relatively rare, and the overall impact of Zymomonas on human health is still not well understood.

Phylogeny is the evolutionary history and relationship among biological entities, such as species or genes, based on their shared characteristics. In other words, it refers to the branching pattern of evolution that shows how various organisms have descended from a common ancestor over time. Phylogenetic analysis involves constructing a tree-like diagram called a phylogenetic tree, which depicts the inferred evolutionary relationships among organisms or genes based on molecular sequence data or other types of characters. This information is crucial for understanding the diversity and distribution of life on Earth, as well as for studying the emergence and spread of diseases.

Fructans are a type of carbohydrate known as oligosaccharides, which are made up of chains of fructose molecules. They are found in various plants, including wheat, onions, garlic, and artichokes. Some people may have difficulty digesting fructans due to a lack of the enzyme needed to break them down, leading to symptoms such as bloating, diarrhea, and stomach pain. This condition is known as fructan intolerance or fructose malabsorption. Fructans are also considered a type of FODMAP (Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols), which are short-chain carbohydrates that can be poorly absorbed by the body and may cause digestive symptoms in some individuals.

The colon, also known as the large intestine, is a part of the digestive system in humans and other vertebrates. It is an organ that eliminates waste from the body and is located between the small intestine and the rectum. The main function of the colon is to absorb water and electrolytes from digested food, forming and storing feces until they are eliminated through the anus.

The colon is divided into several regions, including the cecum, ascending colon, transverse colon, descending colon, sigmoid colon, rectum, and anus. The walls of the colon contain a layer of muscle that helps to move waste material through the organ by a process called peristalsis.

The inner surface of the colon is lined with mucous membrane, which secretes mucus to lubricate the passage of feces. The colon also contains a large population of bacteria, known as the gut microbiota, which play an important role in digestion and immunity.

Lactobacillus brevis is a species of gram-positive, rod-shaped, facultatively anaerobic bacteria that belongs to the lactic acid bacteria group. It is commonly found in various environments such as plants, soil, and fermented foods like sauerkraut, pickles, and sourdough bread. Lactobacillus brevis is also part of the normal microbiota of the human gastrointestinal tract and vagina.

This bacterium is known for its ability to produce lactic acid as a metabolic end-product, which contributes to the preservation and fermentation of food. Lactobacillus brevis can also produce other compounds with potential health benefits, such as bacteriocins, which have antibacterial properties against certain pathogenic bacteria.

In some cases, Lactobacillus brevis has been investigated for its probiotic potential, although more research is needed to fully understand its effects on human health. It's important to note that while some strains of Lactobacillus brevis may have beneficial properties, others can cause infections in individuals with weakened immune systems or underlying medical conditions.

"Triticum" is the genus name for a group of cereal grains that includes common wheat (T. aestivum), durum wheat (T. durum), and spelt (T. spelta). These grains are important sources of food for humans, providing carbohydrates, proteins, and various nutrients. They are used to make a variety of foods such as bread, pasta, and breakfast cereals. Triticum species are also known as "wheat" in layman's terms.

"Food handling" is not a term that has a specific medical definition. However, in the context of public health and food safety, it generally refers to the activities involved in the storage, preparation, and serving of food in a way that minimizes the risk of contamination and foodborne illnesses. This includes proper hygiene practices, such as handwashing and wearing gloves, separating raw and cooked foods, cooking food to the correct temperature, and refrigerating or freezing food promptly. Proper food handling is essential for ensuring the safety and quality of food in various settings, including restaurants, hospitals, schools, and homes.

Bacteroides are a genus of gram-negative, anaerobic, rod-shaped bacteria that are normally present in the human gastrointestinal tract. They are part of the normal gut microbiota and play an important role in breaking down complex carbohydrates and other substances in the gut. However, some species of Bacteroides can cause opportunistic infections, particularly in individuals with weakened immune systems or when they spread to other parts of the body. They are resistant to many commonly used antibiotics, making infections caused by these bacteria difficult to treat.

DNA Sequence Analysis is the systematic determination of the order of nucleotides in a DNA molecule. It is a critical component of modern molecular biology, genetics, and genetic engineering. The process involves determining the exact order of the four nucleotide bases - adenine (A), guanine (G), cytosine (C), and thymine (T) - in a DNA molecule or fragment. This information is used in various applications such as identifying gene mutations, studying evolutionary relationships, developing molecular markers for breeding, and diagnosing genetic diseases.

The process of DNA Sequence Analysis typically involves several steps, including DNA extraction, PCR amplification (if necessary), purification, sequencing reaction, and electrophoresis. The resulting data is then analyzed using specialized software to determine the exact sequence of nucleotides.

In recent years, high-throughput DNA sequencing technologies have revolutionized the field of genomics, enabling the rapid and cost-effective sequencing of entire genomes. This has led to an explosion of genomic data and new insights into the genetic basis of many diseases and traits.

Ruminants are a category of hooved mammals that are known for their unique digestive system, which involves a process called rumination. This group includes animals such as cattle, deer, sheep, goats, and giraffes, among others. The digestive system of ruminants consists of a specialized stomach with multiple compartments (the rumen, reticulum, omasum, and abomasum).

Ruminants primarily consume plant-based diets, which are high in cellulose, a complex carbohydrate that is difficult for many animals to digest. In the rumen, microbes break down the cellulose into simpler compounds, producing volatile fatty acids (VFAs) that serve as a major energy source for ruminants. The animal then regurgitates the partially digested plant material (known as cud), chews it further to mix it with saliva and additional microbes, and swallows it again for further digestion in the rumen. This process of rumination allows ruminants to efficiently extract nutrients from their fibrous diets.

Pectins are complex polysaccharides that are commonly found in the cell walls of plants. In the context of food and nutrition, pectins are often referred to as dietary fiber. They have a variety of important functions within the body, including promoting digestive health by adding bulk to stools and helping to regulate bowel movements.

Pectins are also used in the medical field as a demulcent, which is a substance that forms a soothing film over mucous membranes. This can be helpful in treating conditions such as gastroesophageal reflux disease (GERD) and inflammatory bowel disease (IBD).

In addition to their use in medicine, pectins are widely used in the food industry as a gelling agent, thickener, and stabilizer. They are commonly found in jams, jellies, and other preserved fruits, as well as in baked goods and confectionery products.

'Escherichia coli' (E. coli) is a type of gram-negative, facultatively anaerobic, rod-shaped bacterium that commonly inhabits the intestinal tract of humans and warm-blooded animals. It is a member of the family Enterobacteriaceae and one of the most well-studied prokaryotic model organisms in molecular biology.

While most E. coli strains are harmless and even beneficial to their hosts, some serotypes can cause various forms of gastrointestinal and extraintestinal illnesses in humans and animals. These pathogenic strains possess virulence factors that enable them to colonize and damage host tissues, leading to diseases such as diarrhea, urinary tract infections, pneumonia, and sepsis.

E. coli is a versatile organism with remarkable genetic diversity, which allows it to adapt to various environmental niches. It can be found in water, soil, food, and various man-made environments, making it an essential indicator of fecal contamination and a common cause of foodborne illnesses. The study of E. coli has contributed significantly to our understanding of fundamental biological processes, including DNA replication, gene regulation, and protein synthesis.

A diet, in medical terms, refers to the planned and regular consumption of food and drinks. It is a balanced selection of nutrient-rich foods that an individual eats on a daily or periodic basis to meet their energy needs and maintain good health. A well-balanced diet typically includes a variety of fruits, vegetables, whole grains, lean proteins, and low-fat dairy products.

A diet may also be prescribed for therapeutic purposes, such as in the management of certain medical conditions like diabetes, hypertension, or obesity. In these cases, a healthcare professional may recommend specific restrictions or modifications to an individual's regular diet to help manage their condition and improve their overall health.

It is important to note that a healthy and balanced diet should be tailored to an individual's age, gender, body size, activity level, and any underlying medical conditions. Consulting with a healthcare professional, such as a registered dietitian or nutritionist, can help ensure that an individual's dietary needs are being met in a safe and effective way.

Prebiotics are non-digestible dietary components that selectively stimulate the growth and/or activity of beneficial bacteria in the colon, thereby improving host health. They are typically carbohydrate-based food ingredients, such as fructooligosaccharides (FOS), galactooligosaccharides (GOS), inulin, and other oligosaccharides, that resist digestion in the upper gastrointestinal tract and are fermented by gut microbiota in the large intestine. Prebiotics promote the proliferation of probiotic bacteria, enhance the gut barrier function, modulate the immune system, and contribute to overall health maintenance and disease prevention.

High-performance liquid chromatography (HPLC) is a type of chromatography that separates and analyzes compounds based on their interactions with a stationary phase and a mobile phase under high pressure. The mobile phase, which can be a gas or liquid, carries the sample mixture through a column containing the stationary phase.

In HPLC, the mobile phase is a liquid, and it is pumped through the column at high pressures (up to several hundred atmospheres) to achieve faster separation times and better resolution than other types of liquid chromatography. The stationary phase can be a solid or a liquid supported on a solid, and it interacts differently with each component in the sample mixture, causing them to separate as they travel through the column.

HPLC is widely used in analytical chemistry, pharmaceuticals, biotechnology, and other fields to separate, identify, and quantify compounds present in complex mixtures. It can be used to analyze a wide range of substances, including drugs, hormones, vitamins, pigments, flavors, and pollutants. HPLC is also used in the preparation of pure samples for further study or use.

Cellobiose is a disaccharide made up of two molecules of glucose joined by a β-1,4-glycosidic bond. It is formed when cellulose or beta-glucans are hydrolyzed, and it can be further broken down into its component glucose molecules by the action of the enzyme beta-glucosidase. Cellobiose has a sweet taste, but it is not as sweet as sucrose (table sugar). It is used in some industrial processes and may have potential applications in the food industry.

Carbon dioxide (CO2) is a colorless, odorless gas that is naturally present in the Earth's atmosphere. It is a normal byproduct of cellular respiration in humans, animals, and plants, and is also produced through the combustion of fossil fuels such as coal, oil, and natural gas.

In medical terms, carbon dioxide is often used as a respiratory stimulant and to maintain the pH balance of blood. It is also used during certain medical procedures, such as laparoscopic surgery, to insufflate (inflate) the abdominal cavity and create a working space for the surgeon.

Elevated levels of carbon dioxide in the body can lead to respiratory acidosis, a condition characterized by an increased concentration of carbon dioxide in the blood and a decrease in pH. This can occur in conditions such as chronic obstructive pulmonary disease (COPD), asthma, or other lung diseases that impair breathing and gas exchange. Symptoms of respiratory acidosis may include shortness of breath, confusion, headache, and in severe cases, coma or death.

Furans are not a medical term, but a class of organic compounds that contain a four-membered ring with four atoms, usually carbon and oxygen. They can be found in some foods and have been used in the production of certain industrial chemicals. Some furan derivatives have been identified as potentially toxic or carcinogenic, but the effects of exposure to these substances depend on various factors such as the level and duration of exposure.

In a medical context, furans may be mentioned in relation to environmental exposures, food safety, or occupational health. For example, some studies have suggested that high levels of exposure to certain furan compounds may increase the risk of liver damage or cancer. However, more research is needed to fully understand the potential health effects of these substances.

It's worth noting that furans are not a specific medical condition or diagnosis, but rather a class of chemical compounds with potential health implications. If you have concerns about exposure to furans or other environmental chemicals, it's best to consult with a healthcare professional for personalized advice and recommendations.

Gluconates are a group of salts and esters derived from gluconic acid, a weak organic acid that is naturally produced in the human body during the metabolism of carbohydrates. In medical contexts, gluconates are often used as a source of the essential mineral ions, such as calcium, magnesium, and iron, which are necessary for various bodily functions.

Gluconate salts are commonly used in pharmaceutical and nutritional supplements because they are highly soluble in water, making them easy to absorb and utilize by the body. For example, calcium gluconate is a common treatment for hypocalcemia (low blood calcium levels), while magnesium gluconate is used to treat magnesium deficiency.

Gluconates may also be used as preservatives in some medical products, such as intravenous solutions and eye drops, due to their ability to inhibit the growth of bacteria and other microorganisms. Overall, gluconates are a versatile class of compounds with important applications in medicine and health.

Bacteriological techniques refer to the various methods and procedures used in the laboratory for the cultivation, identification, and study of bacteria. These techniques are essential in fields such as medicine, biotechnology, and research. Here are some common bacteriological techniques:

1. **Sterilization**: This is a process that eliminates or kills all forms of life, including bacteria, viruses, fungi, and spores. Common sterilization methods include autoclaving (using steam under pressure), dry heat (in an oven), chemical sterilants, and radiation.

2. **Aseptic Technique**: This refers to practices used to prevent contamination of sterile materials or environments with microorganisms. It includes the use of sterile equipment, gloves, and lab coats, as well as techniques such as flaming, alcohol swabbing, and using aseptic transfer devices.

3. **Media Preparation**: This involves the preparation of nutrient-rich substances that support bacterial growth. There are various types of media, including solid (agar), liquid (broth), and semi-solid (e.g., stab agar). The choice of medium depends on the type of bacteria being cultured and the purpose of the investigation.

4. **Inoculation**: This is the process of introducing a bacterial culture into a medium. It can be done using a loop, swab, or needle. The inoculum should be taken from a pure culture to avoid contamination.

5. **Incubation**: After inoculation, the bacteria are allowed to grow under controlled conditions of temperature, humidity, and atmospheric composition. This process is called incubation.

6. **Staining and Microscopy**: Bacteria are too small to be seen with the naked eye. Therefore, they need to be stained and observed under a microscope. Gram staining is a common method used to differentiate between two major groups of bacteria based on their cell wall composition.

7. **Biochemical Tests**: These are tests used to identify specific bacterial species based on their biochemical characteristics, such as their ability to ferment certain sugars, produce particular enzymes, or resist certain antibiotics.

8. **Molecular Techniques**: Advanced techniques like PCR and DNA sequencing can provide more precise identification of bacteria. They can also be used for genetic analysis and epidemiological studies.

Remember, handling microorganisms requires careful attention to biosafety procedures to prevent accidental infection or environmental contamination.

Cellulase is a type of enzyme that breaks down cellulose, which is a complex carbohydrate and the main structural component of plant cell walls. Cellulases are produced by certain bacteria, fungi, and protozoans, and are used in various industrial applications such as biofuel production, food processing, and textile manufacturing. In the human body, there are no known physiological roles for cellulases, as humans do not produce these enzymes and cannot digest cellulose.

Fructose is a simple monosaccharide, also known as "fruit sugar." It is a naturally occurring carbohydrate that is found in fruits, vegetables, and honey. Fructose has the chemical formula C6H12O6 and is a hexose, or six-carbon sugar.

Fructose is absorbed directly into the bloodstream during digestion and is metabolized primarily in the liver. It is sweeter than other sugars such as glucose and sucrose (table sugar), which makes it a popular sweetener in many processed foods and beverages. However, consuming large amounts of fructose can have negative health effects, including increasing the risk of obesity, diabetes, and heart disease.

Monensin is a type of antibiotic known as a polyether ionophore, which is used primarily in the veterinary field for the prevention and treatment of coccidiosis, a parasitic disease caused by protozoa in animals. It works by selectively increasing the permeability of cell membranes to sodium ions, leading to disruption of the ion balance within the cells of the parasite and ultimately causing its death.

In addition to its use as an animal antibiotic, monensin has also been studied for its potential effects on human health, including its ability to lower cholesterol levels and improve insulin sensitivity in type 2 diabetes. However, it is not currently approved for use in humans due to concerns about toxicity and potential side effects.

Aminoglycosides are a class of antibiotics that are derived from bacteria and are used to treat various types of infections caused by gram-negative and some gram-positive bacteria. These antibiotics work by binding to the 30S subunit of the bacterial ribosome, which inhibits protein synthesis and ultimately leads to bacterial cell death.

Some examples of aminoglycosides include gentamicin, tobramycin, neomycin, and streptomycin. These antibiotics are often used in combination with other antibiotics to treat severe infections, such as sepsis, pneumonia, and urinary tract infections.

Aminoglycosides can have serious side effects, including kidney damage and hearing loss, so they are typically reserved for use in serious infections that cannot be treated with other antibiotics. They are also used topically to treat skin infections and prevent wound infections after surgery.

It's important to note that aminoglycosides should only be used under the supervision of a healthcare professional, as improper use can lead to antibiotic resistance and further health complications.

Propionibacterium is a genus of gram-positive, rod-shaped bacteria that are commonly found on the skin and in the mouth, intestines, and genitourinary tract of humans and animals. They are named after their ability to produce propionic acid as a major metabolic end product. Some species of Propionibacterium, such as P. acnes, are associated with skin conditions like acne vulgaris, where they contribute to the inflammatory response that leads to the formation of pimples and lesions. Other species, such as P. freudenreichii, are used in the food industry for the production of dairy products like Swiss cheese and yogurt. Propionibacterium species are generally considered to be non-pathogenic or opportunistic pathogens, meaning that they can cause infection under certain circumstances, such as when the immune system is compromised.

... fermented foods Aerobic fermentation Acetone-butanol-ethanol fermentation Dark fermentation Fermentation lock Gut fermentation ... butanediol fermentation, butyrate fermentation, caproate fermentation, acetone-butanol-ethanol fermentation, and glyoxylate ... 25 Fed-batch fermentation is a variation of batch fermentation where some of the ingredients are added during the fermentation ... The science of fermentation is known as zymology. In microorganisms, fermentation is the primary means of producing adenosine ...
In contrast, foregut fermentation is the form of cellulose digestion seen in ruminants such as cattle which have a four- ... The microbial fermentation occurs in the digestive organs that follow the small intestine: the large intestine and cecum. ... Hindgut fermentation is a digestive process seen in monogastric herbivores, animals with a simple, single-chambered stomach. ... While foregut fermentation is generally considered more efficient, and monogastric animals cannot digest cellulose as ...
... is the fermentative conversion of organic substrate to biohydrogen. It is a complex process manifested by ... Dark fermentation differs from photofermentation in that it proceeds without the presence of light. Fermentative/hydrolytic ... "Assessing optimal fermentation type for bio-hydrogen production in continuous flow acidogenic reactors", Biores Technol 98, ... "Production of hydrogen by microbial fermentation". International Journal of Hydrogen Energy 13, 407-10 Shin, H.S., Youn, J.H., ...
Currently, a popular fermentation lock that mounts on top of the fermentation vessel is the three-piece fermentation lock. ... A fermentation lock or fermentation airlock is a device used in beer brewing and wine making that allows carbon dioxide ... These bulbous fermentation locks were generally made of hand blown glass and are nowadays often made of clear plastic. The use ... There are two main designs for the fermentation lock. These designs work when half filled with water. When the pressure of the ...
Ruminant foregut fermentation Hindgut fermentation Munn, Adam J.; Snelling, Edward P.; Taggart, David A.; Clauss, Marcus (2022 ... "Foregut fermentation in mammals". Map of Life. 2010-07-22. Retrieved 2010-11-11. v t e v t e (Articles with short description, ... Foregut fermentation is a form of digestion that occurs in the foregut of some animals. It has evolved independently in several ... Foregut fermentation is employed by ruminants and pseudoruminants, some rodents and some marsupials. It has also evolved in ...
The same while brewing beer at a brewery is known as trub - the same from secondary fermentation of wine and beer are the lees ... In a process in which yeast is added to wine that has completed primary fermentation, this secondary yeast addition typically ... The effect of the lees during bottle fermentation for at least 18 months on Champagne is considerable. The "bready" toasty ... Fermentation in food processing, Winemaking, Yeasts, By-products). ...
2,3-Butanediol fermentation is anaerobic fermentation of glucose with 2,3-butanediol as one of the end products. The overall ... 2,3-butanediol fermentation produces smaller amounts of acid than mixed acid fermentation, and butanediol, ethanol, CO2 and H2 ... While equal amounts of CO2 and H2 are created during mixed acid fermentation, butanediol fermentation produces more than twice ... Butanediol fermentation is typical for the facultative anaerobes Klebsiella and Enterobacter and is tested for using the Voges- ...
... which are also produced by co-fermentation. The reason why co-fermentation is not more widely practiced is that it "locks in" a ... thus necessitating co-fermentation. Jancis Robinson, ed. (2006). "Co-fermentation". Oxford Companion to Wine (3rd ed.). Oxford ... which gives the winemaker less possibility to adjust the blend after fermentation. Co-fermentation is also performed in ... Co-fermentation is the practice in winemaking of fermenting two or more fruits at the same time when producing a wine. This ...
A stuck fermentation occurs in brewing beer or winemaking when the yeast become dormant before the fermentation has completed. ... Unlike an "arrested fermentation" where the winemaker intentionally stops fermentation (such as in the production of fortified ... Even if the must is cooled back down, fermentation will be very difficult to restart due to a chemical compound released by the ... A byproduct of the energy created during fermentation is heat which raises the temperature of the fermenting must as the yeast ...
A fermentation crock, also known as a gärtopf crock or Harsch crock, is a crock for fermentation. It has a gutter in the rim ...
... , also known as synthesis gas fermentation, is a microbial process. In this process, a mixture of hydrogen, ... Syngas fermentation process has advantages over a chemical process since it takes places at lower temperature and pressure, has ... Henstra, A.M.; Sipma, J.; Reinzma, A.; Stams, A.J.M. (2007). "Microbiology of synthesis gas fermentation for biofuel production ... doi:10.1016/S0032-9592(01)00227-8. Ahmed, A; Lewis, R.S. (2007). "Fermentation of biomass generated syngas:Effect of nitric ...
... (wine) - a second fermentation in wine-making Secondary fermentation - a second fermentation in brewing ... beer This disambiguation page lists articles associated with the title Secondary fermentation. If an internal link led you here ...
A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to ... ISBN 978-81-322-2798-4. Lee, Cherl-Ho (1999). "Cereal Fermentations in Countries of the Asia-Pacific Region". In Haard, Norman ... In descriptions of national cuisines, fermentation starters may be referred to by their national names: Qū (simplified: 曲; ... A starter culture is a microbiological culture which actually performs fermentation. These starters usually consist of a ...
... or The Stickland Reaction is the name for a chemical reaction that involves the coupled oxidation and ...
... , also called alcoholic fermentation, is a biological process which converts sugars such as glucose, ... Wine is produced by fermentation of the natural sugars present in grapes; cider and perry are produced by similar fermentation ... The chemical equations below summarize the fermentation of sucrose (C12H22O11) into ethanol (C2H5OH). Alcoholic fermentation ... Fermentation of sugar to ethanol and CO2 can also be done by Zymomonas mobilis, however the path is slightly different since ...
... is the intentional use of fermentation in manufacturing processes. In addition to the mass production ... Some foods such as Marmite are the byproduct of the fermentation process, in this case in the production of beer. Fermentation ... such as the fermentation of cocoa beans, coffee cherries, and miso, fermentation takes place on the moist surface of the medium ... Precision fermentation can complement the scope and applications of traditional fermentation". EMBO Reports. 22 (5): e52680. ...
... occurs when methane (CH4) is produced in the rumen as microbial fermentation takes place. Over 200 species ... Enteric fermentation is a digestive process by which carbohydrates are broken down by microorganisms into simple molecules for ... Enteric fermentation was the second largest anthropogenic source of methane emissions in the United States from 2000 through ... Because of human agricultural reliance in many parts of the world on animals which digest by enteric fermentation, it is the ...
Fermentation may also refer to: Ethanol fermentation, the production of ethanol for use in food, alcoholic beverage, fuel and ... Look up fermentation or ferment in Wiktionary, the free dictionary. Fermentation is a metabolic process whereby electrons ... the process of fermentation used in wine-making Lactic acid fermentation, the biological process by which sugars such as ... industry Fermentation in food processing, the process of converting sugar to carbon dioxide and alcohol with yeast Fermentation ...
... or aerobic glycolysis is a metabolic process by which cells metabolize sugars via fermentation in the ... Regulatory rewiring was likely important in the evolution of aerobic fermentation in both lineages. Aerobic fermentation is ... In aerobic conditions, some populations' fermentation solely produced lactate, while others performed mixed-acid fermentation. ... In these tissues, respiration and alcoholic fermentation occur simultaneously with high sugar availability. Fermentation ...
... is most often performed as a secondary fermentation shortly after the end of the primary fermentation, ... allowing both alcoholic and malolactic fermentations to run concurrently, while some wait till the end of fermentation when the ... today go through malolactic fermentation. Malolactic fermentation deacidifies the wine by converting the "harsher" diprotic ... Malolactic fermentation is possibly as old as the history of wine, but scientific understanding of the positive benefits of MLF ...
Although fermentation yields less ATP than aerobic respiration, it can occur at a much higher rate. Fermentation has been used ... In biochemistry, fermentation theory refers to the historical study of models of natural fermentation processes, especially ... "Physiological Theory of Fermentation". Fordham University. Retrieved March 13, 2014. Fiachson, Refr. "Fermentation in Theory ... This observation provided evidence for ending the distinction between 'artificial' fermentation in wine and 'true' fermentation ...
... is a 10-day celebration of farming, food, and art in Reedsburg, and Sauk County, Wisconsin. It was ... Gayle Worland Cultures will converge at Fermentation Fest October 03, 2011 Capital Newspapers "City of Reedsburg" (PDF). ... Fermentation Fest 43°31′56″N 90°00′38″W / 43.53222°N 90.01056°W / 43.53222; -90.01056 (Coordinates on Wikidata, Festivals in ...
Newsweek has referred to Wild Fermentation as the "fermentation bible". Melnick, Meredith (July 13, 2010). "Fermentation Frenzy ... Wild Fermentation updated and revised edition on author website v t e (2003 non-fiction books, Fermentation, Chelsea Green ... Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is a 2003 book by Sandor Katz that discusses the ... The term "wild fermentation" refers to the reliance on naturally occurring bacteria and yeast to ferment food. For example, ...
More recently, symbiotic fermentation is described in a traditional sense for the fermentation of food and beverage products. ... Symbiotic fermentation is a form of fermentation in which multiple organisms (yeasts, acetic acid bacteria, lactic acid ... Described early on as the fermentation of sugars following saccharification in a mixed fermentation process. The earliest ... Aldo Castellani defined symbiotic fermentation as "two microorganisms neither of which alone produces fermentation with gas in ...
van Heerden, C.D.; Nicol, W. (2013). "Continuous succinic acid fermentation by Actinobacillus succinogenes". Biochemical ... "Continuous and batch cultures of Escherichia coli KJ134 for succinic acid fermentation: metabolic flux distributions and ...
Secondary fermentation is a process commonly associated with winemaking, which entails a second period of fermentation in a ... Rather than being a separate, second fermentation, this is most often one single fermentation period that is conducted in ... This secondary fermentation, also known as bottle fermentation, is the process that makes the wine "bubbly" due to the ... the secondary fermentation process can also usher in the use of malolactic fermentation (or MLF) where the hard, green apple- ...
Compared to submerged fermentation processes, solid state fermentation is more cost-effective: smaller vessels, lower water ... solid state fermentation does not require a completely sterile environment as the initial sterilization of the fermentation ... "Fermentation en milieu solide , AGROSEN". Agrogroup.unblog.fr. 2007-04-28. Retrieved 2012-11-04. "株式会社フジワラテクノアート - 醤油、味噌、清酒、焼酎な ... Liquid state fermentation is performed in tanks, which can reach 1,001 to 2,500 square metres (10,770 to 26,910 sq ft) at an ...
Ethanol fermentation Lactic acid fermentation Propionic acid fermentation Butanol fermentation Butanediol fermentation Mixed ... The mixed acid fermentation pathway differs from other fermentation pathways, which produce fewer end products in fixed amounts ... If the fermentation pathway has taken place, the mixture of acids it has produced will make the solution very acidic and cause ... E. coli use fermentation pathways as a final option for energy metabolism, as they produce very little energy in comparison to ...
During fermentation, yeast cells convert the sugar in the grape must into ethanol. When the sugar food source for the yeast and ... In sparkling wine production, a wine is made "sparkling" or "bubbly" because a secondary fermentation is introduced when the ... after fermentation. While for some wines - and all beers - autolysis is undesirable, it is a vital component in shaping the ... the cells die and sink to the bottom of the fermentation vessel. These dead cells, or "lees", are normally removed by racking ...
Silage fermentation is an anaerobic reaction that reduces sugars to fermentation byproducts like lactic acid. Lactobacillus ... Kimchi also uses lactic acid fermentation. Lactic acid fermentation is also used in the production of sauerkraut. The main type ... Different types of LAB will produce different types of silage fermentation, which is the fermentation of the leafy foliage. ... The cells then default to fermentation, since they are in an anaerobic environment. Through lactate fermentation, muscle cells ...
Lees from Merlot after fermentation.. Fujian red rice wine lees. Lees are deposits of dead yeast or residual yeast and other ... The same while brewing beer at a brewery is known as trub - the same from secondary fermentation of wine and beer are the lees ... In a process in which yeast is added to wine that has completed primary fermentation, this secondary yeast addition typically ... The effect of the lees during bottle fermentation for at least 18 months on Champagne is considerable. The "bready" toasty ...
... fermented foods Aerobic fermentation Acetone-butanol-ethanol fermentation Dark fermentation Fermentation lock Gut fermentation ... butanediol fermentation, butyrate fermentation, caproate fermentation, acetone-butanol-ethanol fermentation, and glyoxylate ... 25 Fed-batch fermentation is a variation of batch fermentation where some of the ingredients are added during the fermentation ... The science of fermentation is known as zymology. In microorganisms, fermentation is the primary means of producing adenosine ...
And by no means is fermentation even limited to the above products, and theres a plethora of information out there if you ... Fermentation is found in more than just beer. Within the walls of Northern Brewer, you can get supplies to make wine, cider and ... Fermentation May 15, 2020. Fermentation. What Is Fermentation?. When the brew day is over and the equipment has been cleaned, ... Primary and Secondary Fermentation. Primary Fermentation. As the name suggests, primary fermentation is the first stage of your ...
... which the process of fermentation has yet to take more than 2 weeks in my limited experience). What is the benefit of putting a ... Re: Secondary Fermentation « Reply #1 on: April 23, 2011, 12:32:59 am » ... Re: Secondary Fermentation « Reply #2 on: April 23, 2011, 10:04:00 am » ... Re: Secondary Fermentation « Reply #3 on: April 23, 2011, 11:41:14 am » ...
Sandor Katz has gained attention for his enthusiasm for fermentation -- but hes never tried fermented fish heads. ... Eller said that fermentation is definitely a trend in today s foodie culture. The process appeals to a wide sector of people, ... Fermentation revivalist Sandor Katz offers Alaska workshops. By Laurel Andrews. Updated: September 28, 2016 Published: August ... His first book, "Wild Fermentation," was published in 2003, and in 2006 he published "The Revolution Will Not Be Microwaved." ...
Precision fermentation has emerged as one of the frontrunners for additional sources of protein that could underpin the growth ... Precision fermentation uses the same fundamental principles of fermentation that has a long and safe history in supplementing ... How precision fermentation works. Traditional fermentation processes rely on microbial cells (yeast, fungi) and anaerobic ( ... Whats brewing? Precision food proteins from fermentation. Precision fermentation has emerged as one of the frontrunners for ...
... scales up food production for plant-based meat alternatives and animal-free proteins using synthetic ... Precision fermentation. Cellular agriculture allows us to produce genuine animal proteins through microbial precision ... Precision Fermentation. Scale up food production for plant-based meat alternatives and animal-free proteins using synthetic ... In the food supply chain, precision fermentation is used to create everything from plant-based proteins from yeast cells to ...
Sandor Katz on Demystifying Fermentation: Teleseminar with Susun Weed and Sandor Katz ...
A growing number of companies are using precision fermentation to create animal-free proteins in pursuit of a more sustainable ... For instance, in February 2023, nine precision fermentation leaders across the globe united to from the Precision Fermentation ... "Precision fermentation-derived products would have a hard time creating ingredients at less than $25/kg in the next several ... The global precision fermentation market is predicted to grow at a compound annual rate (CAGR) of 40.5% between 2022 - 2031, ...
... Robert Deering Started Americas First ... Portland Dietitians, Fermentation Experts and Food Scientists Dispel Kombucha Myths. Spoiler alert: Its not as miraculous as ... When you refrigerate it, it just slows the fermentation process down.. Briand: While kombucha is fermenting it creates CO2, ... In the second stage of fermentation, bacteria take the ethanol and metabolize it into acetic acid. Thats why you get the ...
The fermentation of glucose can be described by the following equation:. Note that alcohol is a byproduct of this fermentation. ... Although the aerobic fermentation of sugars is much more efficient, in this experiment we will have yeast ferment the sugars ... We can use this pressure change to monitor the fermentation rate and metabolic activity of the organism. ... Use a Gas Pressure Sensor to measure the pressure change caused by carbon dioxide released during fermentation. ...
Lactic acid bacteria (LAB) are often pervasive in fermentation tanks, c... Authors: Maulik H. Patel, Shao-Yeh Lu, Siqing Liu ... Low-temperature methanation of fermentation gas with Ni-based catalysts in a multicomponent system A large amount of greenhouse ... Traditional bioethanol fermentation industries are not operated under strict sterile conditions and are prone to microbial ... Call for Papers - Biorefinery for bioalcohols production: Pretreatment, fermentation, and separation. Guest Editors:. Peiyong ...
Students follow a recipe to make root beer and show the process of fermentation. ... What is fermentation? Students follow a recipe to make root beer and show the process of fermentation. ...
Sophie Paterson of Lowimpact.org takes a look at the diversity of tastes offered by fermentation, a low-impact form of food ... A feast of fermentation: from atchara to zymology. Sophie Paterson (read more) of Lowimpact.org ... The longer the fermentation, the more acidic the final product.. And finally, last but not least, we come to Zymology - not ... The fermentation of coconut water results in a chewy, gel-like substance which is commonly eaten as a dessert. ...
Fermentation, an international, peer-reviewed Open Access journal. ... A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and ... Submit to Special Issue Submit Abstract to Special Issue Review for Fermentation Propose a Special Issue ... Lactic acid fermentation and bioactive metabolites;. *Use of LAB with health-promoting features for the production of ...
A Gram-positive rod was isolated from a commercial grape wine undergoing a sluggish/stuck alcoholic fermentation. The organism ... nov.: a spoilage organism associated with grape juice fermentations J Appl Microbiol. 1998 May;84(5):698-702. doi: 10.1046/j. ... A Gram-positive rod was isolated from a commercial grape wine undergoing a sluggish/stuck alcoholic fermentation. The organism ...
Similar words for Fermentation Alcohol. Definition: noun. thermometer consisting of a glass capillary tube marked with degrees ... 6. fermentation noun. [ˌfɝːmənˈteɪʃən] a process in which an agent causes an organic substance to break down into simpler ... 5. fermentation noun. [ˌfɝːmənˈteɪʃən] a state of agitation or turbulent change or development. ...
Fermentation-produced nutrition. Fermentation is not new either - in fact its been used for thousands of years to preserve ... The strain that produces the best results is put into a fermentation tank, where its fed sugar until it ultimately produces ... Sometimes mistakenly called "synthetics", fermentation-produced nutrition starts with the DNA of the component youd like to ... Motif will harness biotechnology and fermentation technology to re-create and sell animal proteins and food ingredients, ...
Although much indispensable work has described the microbial succession in various fermentations, little is known about how the ... We also examine the role these interactions play in the dominant microbiota associated with various food fermentations. ... Microbial interactions are important for the success and safety of food fermentations. ... Microbial Interactions in Food Fermentations * Melissa Ivey1, Mara Massel1, and Trevor G. Phister2 ...
Looks like a good solution to maintain fermentation temp during the winter. Donald B on Feb 24, 2023 ... Looks like a good solution to maintain fermentation temp during the winter. Donald B on Feb 24, 2023 ... I put this on about 3 days ago and the fermentation picked back up and I may be done with this batch in a couple of days. ... I have to do my stuff in a garage and in Colorado the temperatures in the winter are too conducive to fermentation. Ive had aa ...
... looks like there is a bug in beersmith online version which show fermentation graph not correctly. Picture attached. ... This is about fermentation schedule. When you chose 3 stage then everything is ok. When you chose 4 stages then one of the ... This is about fermentation schedule. When you chose 3 stage then everything is ok. When you chose 4 stages then one of the ... Hi, looks like there is a bug in beersmith online version which show fermentation graph not correctly.. Picture attached. ...
Is wines 2nd fermentation and malolactic fermentation the same thing? ... Is wines 2nd fermentation and malolactic fermentation the same thing? « on: 21/02/2018 08:24:18 » ... Re: Is wines 2nd fermentation and malolactic fermentation the same thing? « Reply #1 on: 21/02/2018 08:49:19 » ... Re: Is wines 2nd fermentation and malolactic fermentation the same thing? « Reply #2 on: 21/02/2018 09:07:42 » ...
Related tags precision fermentation animal-free dairy Dairy Dairy alternatives Cheese lactoferrin Casein Whey protein ... Vivici, the start-up backed by Fonterra and dsm-firmenich, has launched a precision fermentation-derived beta-lactoglobulin ... But researchers have found that shoppers still need convincing in order to embrace precision fermentation-derived dairy, with ... Meanwhile, New Culture, maker of precision fermentation-derived casein, has reported its ingredient has been self-affirmed as ...
... cocoa breeders from agriculture research firm CIRAD and UESC has invented a fermentation technology called TropMix to help ... Eskes said his fermentation technology can turn bulk cocoa into fine cocoa. Pic: Pakeha. Albertus Eskes and Dario Ahnert, cocoa ... Cocoa breeders invent fermentation technology to enhance fruity taste in chocolate. By Douglas Yu 20-Mar-2018. - Last updated ... "acidity, bitterness and stringency"​ from the fermentation process.. Fine cocoa, which is usually made from single-origin ...
... has agreed a partnership with biotech firm Novozymes to develop advanced protein ingredients using precision fermentation. ... Related tags Technology Fermentation Arla Foods Ingredients has agreed a partnership with biotech firm Novozymes to develop ... Arla Foods Ingredients furthers development of precision fermentation tech. By Gwen Ridler 09-Aug-2023. - Last updated on 09- ... Biotechnology company Novozymes is a world-leader in precision fermentation, a technique that fine-tunes the molecular output ...
151 thoughts on "Giveaway: Fermentation Kit from Fillmore Container" * Becky Turner says: ... One box of wide mouth quart jars from Orchard Road (a wide mouth quart is my favorite vessel for small batch fermentation) ... Ive always wanted to try one of these fermentation lids. Ive tried making things to do this, but nothing worked very well. ... This month in the Mastery Challenge, were focusing on fermentation. In honor of our topic and in celebration of their brand! ...
This fermentation chamber build incorporates smart design, a clean look, and repurposed equipment to create a unique system. ... Side-By-Side Fermentation Unit. While a side-by-side fridge may not seem like an ideal fermentation chamber to most folks, with ... On top of that, the house I was living in was drafty and in the wintertime Id have a hard time keeping fermentation ... My primary goals were to create a fermentation chamber that was capable of simultaneously controlling both heating and cooling ...
Fermentation is the chemical process that involve micro-organisms to break down complex organic substances generally in the ... lulu@Fermentation in Food Chemistry@Kate Graham@College of Saint Benedict/Saint Johns University@Fermentation in Food ... Fermentation in Food Chemistry@Kate Graham@College of Saint Benedict/Saint John\s University@Fermentation in Food Chemistry ] ... Fermentation in Food Chemistry@Kate Graham@College of Saint Benedict/Saint John\s University@Fermentation in Food Chemistry ] ...
... fermentation. The end-products of the fermentation called metabolites, depend very much on the type of micro- organisms ... Knowledge about the fermentation processes is rather new, although it has been used for thousands of years in preparation and ... During lacto-fermentation, recalcitrant fibres from fibre-rich feeds, such as rapeseed and sunflower meals, are partially ... Depending on the feed material used for fermentation, the product is rich in a wide range of flavonoids and other phenolic ...
  • However, even in the presence of abundant oxygen, some strains of yeast such as Saccharomyces cerevisiae prefer fermentation to aerobic respiration as long as there is an adequate supply of sugars (a phenomenon known as the Crabtree effect). (wikipedia.org)
  • Lees are deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of " fining ", to the bottom of a vat of wine after fermentation and aging . (wikipedia.org)
  • In a process in which yeast is added to wine that has completed primary fermentation, this secondary yeast addition typically remains in the wine from 2-8 weeks, depending on the winemaker's goals. (wikipedia.org)
  • Your beer will ferment best in a warm place (check your yeast strain for its preferred fermentation range), out of sunlight, and not easily disturbed. (northernbrewer.com)
  • Fermentation is the scientific process of yeast, a single-celled organism, consuming sugars from various sources like malted barley, and converting them into Co2 and alcohol. (northernbrewer.com)
  • A few factors to consider for successful fermentation are temperature, yeast type, an air-tight seal, and light. (northernbrewer.com)
  • Once the initial boil is complete and your wort is chilled to the optimal temperature range, transferred to the fermentation vessel, and yeast pitched, primary fermentation will begin. (northernbrewer.com)
  • You should start to observe signs of fermentation within 48 hours of pitching your yeast. (northernbrewer.com)
  • If you plan to add any yeast nutrients , you'll want to add those to the primary fermentation. (northernbrewer.com)
  • Contrary to its name there is actually very little to no yeast activity, or fermentation, occurring during secondary fermentation, because of this it is also referred to as the conditioning phase. (northernbrewer.com)
  • Additionally, a secondary fermentation allows time for the yeast to drop out of solution, producing a clearer finished product. (northernbrewer.com)
  • Traditional fermentation processes rely on microbial cells (yeast, fungi) and anaerobic (oxygen-free) conditions to convert ingredients into end-products with unique texture or flavour properties such as yoghurt, bread, cheese, tempeh, and alcoholic beverages. (www.csiro.au)
  • In the food supply chain, precision fermentation is used to create everything from plant-based proteins from yeast cells to dairy- and animal-free whey protein from fungal strains. (moleculardevices.com)
  • Although the aerobic fermentation of sugars is much more efficient, in this experiment we will have yeast ferment the sugars anaerobically. (vernier.com)
  • It can be a secondary fermentation or part of the primary but it is a bacterial action so not part of any primary or secondary yeast fermentation. (thenakedscientists.com)
  • Understanding how the grapes react to different conditions, how different strains of yeast affect the fermentation process, and how aging changes the wine over time is fascinating," Ourian explains. (medscape.com)
  • Industrial fermentation is a broader term used for the process of applying microbes for the large-scale production of chemicals, biofuels, enzymes, proteins and pharmaceuticals. (wikipedia.org)
  • Cellular agriculture allows us to produce genuine animal proteins through microbial precision fermentation. (moleculardevices.com)
  • A growing number of food tech companies are using precision fermentation to create animal-free proteins in pursuit of a more sustainable future . (foodinstitute.com)
  • We are engaging with Ginkgo for other products in our pipeline to bring additional whey proteins produced through precision fermentation to market," Clarke told us. (foodnavigator-usa.com)
  • Novozymes will contribute its expertise in the creation of microbial strains for the industrial-scale production of proteins by precision fermentation, with Arla providing its food tech know-how - particularly in relation to separation and drying processes - and its knowledge of the regulatory landscape. (foodmanufacture.co.uk)
  • Precision fermentation-derived products would have a hard time creating ingredients at less than $25/kg in the next several years, whereas traditional food is for the most part using extremely cheap ingredients," Bhatia told The Food Institute . (foodinstitute.com)
  • Bhatia believes that the precision fermentation-derived products will most likely remain confined to highly niche or specialty ingredient categories due to overall cost of goods. (foodinstitute.com)
  • Vivici, the start-up backed by Fonterra and dsm-firmenich, has launched a precision fermentation-derived beta-lactoglobulin isolate in the US. (foodnavigator-usa.com)
  • But researchers have found that shoppers still need convincing in order to embrace precision fermentation-derived dairy, with many negative associations continuing to persist both in the US and in Europe. (foodnavigator-usa.com)
  • In other news, maker of precision fermentation-derived lactoferrin TutrleTree has achieved vegan certification for its animal-free product, LF+. (foodnavigator-usa.com)
  • TurtleTree said that while precision fermentation-derived dairy doesn't typically involve animal products or byproducts, the origins of the genetic codes required in production 'can make interpretations complex', particularly relative to what's considered vegan. (foodnavigator-usa.com)
  • Meanwhile, New Culture, maker of precision fermentation-derived casein, has reported its ingredient has been self-affirmed as GRAS following a recent review by an independent panel of scientific and toxicology professionals. (foodnavigator-usa.com)
  • The science of fermentation is known as zymology. (wikipedia.org)
  • The study of fermentation is called Zymology or Zymurgy, a term you may have already seen in your brewing research. (northernbrewer.com)
  • In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically. (wikipedia.org)
  • Fermentation: The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat. (lowimpact.org)
  • Biotechnology company Novozymes is a world-leader in precision fermentation, a technique that fine-tunes the molecular output of microorganisms, offering greater control over the fermentation process and enabling tailor-made protein compositions. (foodmanufacture.co.uk)
  • Looks like a good solution to maintain fermentation temp during the winter. (morebeer.com)
  • On top of that, the house I was living in was drafty and in the wintertime I'd have a hard time keeping fermentation temperatures in the mid-60s °F (~18 °C). Placing the fermenter near the radiator to maintain fermentation temperatures or for a diacetyl rest would help, but some mornings I'd often find my wort temperature had plummeted after the heat had shut down overnight. (byo.com)
  • However, more exotic compounds can be produced by fermentation, such as butyric acid and acetone. (wikipedia.org)
  • Testing with a synthetic solution resulted in an overall mass transfer coefficient of 0.088 μm s −1 for butyric acid, and 0.157 μm s −1 when fermentation broth was used. (lu.se)
  • Use a Gas Pressure Sensor to measure the pressure change caused by carbon dioxide released during fermentation. (vernier.com)
  • Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes. (wikipedia.org)
  • We can use this pressure change to monitor the fermentation rate and metabolic activity of the organism. (vernier.com)
  • Fermented feeds confer health benefits and prevent disease, by a combination of the probiotic effect of their inherent micro-organisms, the prebiotic benefit from the partial solubilisation of fibre, and the production of bioactive metabolic substances generated during fermentation by microbial enzymes. (pigprogress.net)
  • For example, fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kombucha, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer. (wikipedia.org)
  • Mammalian muscle carries out fermentation during periods of intense exercise where oxygen supply becomes limited, resulting in the creation of lactic acid. (wikipedia.org)
  • When talking of lactic acid fermentation, the major metabolite from sugar components is lactic acid. (pigprogress.net)
  • citation needed] Fermentation normally occurs in an anaerobic environment. (wikipedia.org)
  • If you do not observe any bubbles after the first 48 hours, you can verify that the fermentation is occurring by opening the lid slightly and looking for a foam layer (called krausen) on top of the beer or a ring of sludge around the fermenter indicating that krausen was once present and has already subsided. (northernbrewer.com)
  • The fermented beer is siphoned (also called racked or transferred) from the primary fermenter to a secondary fermentation vessel. (northernbrewer.com)
  • I do not quite understand the reason behind having a beer sit in a fermenter after it is done fermenting (which the process of fermentation has yet to take more than 2 weeks in my limited experience). (homebrewersassociation.org)
  • Withconsumers' tastes, diets and preferences evolving, plant, insect, algae and fermentation-produced nutrition is seen by many as part of the answer. (fonterra.com)
  • Any large-scale microbial process occurring with or without air (common definition used in industry, also known as industrial fermentation). (wikipedia.org)
  • Fermentation is not a "set it and forget it" process (though it can be! (northernbrewer.com)
  • When you refrigerate it, it just slows the fermentation process down. (wweek.com)
  • The present work models the fermentation process parameters of the newly isolated, Meyerozyma caribbica CP02 for enhanced xylitol production and its fermentability study on rice straw hydrolysate. (biomedcentral.com)
  • Students follow a recipe to make root beer and show the process of fermentation. (dcmp.org)
  • 1 See the WHO web site for further information about the process of implementing resolution WHA61.4 and links to the various documents referred to in this report: http://www.who.int/substance_abuse/activities/globalstrategy/en/index.html. (who.int)
  • There's a gas that emits when you ferment wine, so he taught me to put a balloon over the bottle that would inflate when the fermentation process was complete. (cdc.gov)
  • Fermentation reacts the reduced form of nicotinamide adenine dinucleotide (NADH) with an endogenous, organic electron acceptor. (wikipedia.org)
  • The same while brewing beer at a brewery is known as trub - the same from secondary fermentation of wine and beer are the lees or equally, as to beer only, dregs . (wikipedia.org)
  • When fermenting beer, there are usually two stages to fermentation, primary fermentation and secondary fermentation. (northernbrewer.com)
  • Secondary fermentation is a period of aging that occurs after primary fermentation is complete. (northernbrewer.com)
  • For many beers with an original gravity of 1.040 or lower, or beers that are usually served cloudy, secondary fermentation is usually not necessary. (northernbrewer.com)
  • You will also need to employ a secondary fermentation when adding dry hops or oak chips. (northernbrewer.com)
  • The duration of a secondary fermentation or conditioning phase can vary from as little as a week to over 6 months. (northernbrewer.com)
  • For this reason, a bubbler airlock is best for secondary fermentations because they allow you to easily monitor the liquid level and prevent it from drying out. (northernbrewer.com)
  • So its an optional fermentation step that happens either during primary fermentation or secondary? (thenakedscientists.com)
  • In the second stage of fermentation, bacteria take the ethanol and metabolize it into acetic acid. (wweek.com)
  • For instance, in February 2023, nine precision fermentation leaders across the globe united to from the Precision Fermentation Alliance, a trade organization created to serve as a voice and global convener for the industry. (foodinstitute.com)
  • Fermentation also occurs within the gastrointestinal tracts of all animals, including humans. (wikipedia.org)
  • fermentation of manure occurs, in the intestine of mammals. (cdc.gov)
  • Biotechnology for Biofuels and Bioproducts is calling for submissions to our Collection on Biorefinery for bioalcohols production: Pretreatment, fermentation, and separation. (biomedcentral.com)
  • In the biotechnology industry, fermentation introduces new health-promoting qualities to feed, reducing the overall need for antibiotics. (pigprogress.net)
  • The enzymes involved in fermentations, which are encoded by genes, could not have existed during prebiotic chemistry. (wikipedia.org)
  • Fermentation is not new either - in fact it's been used for thousands of years to preserve food, produce medicines such as insulin, vitamins, amino acids, enzymes, flavours, and of course brew beer. (fonterra.com)
  • citation needed] Along with aerobic respiration, fermentation is a method to extract energy from molecules. (wikipedia.org)
  • Precision fermentation has emerged as one of the frontrunners for additional sources of protein that could underpin the growth of a sustainable bioeconomy in Australia. (www.csiro.au)
  • But will precision fermentation technologies ever become accessible enough to curb escalating demand for animal-based protein across the globe? (foodinstitute.com)
  • Arla Foods Ingredients has agreed a partnership with biotech firm Novozymes to develop advanced protein ingredients using precision fermentation. (foodmanufacture.co.uk)
  • Precision fermentation allows us to do almost anything in terms of protein composition and structure, and this is a fantastic opportunity to harness its full potential. (foodmanufacture.co.uk)
  • As long as precision-fermentation dairy can achieve competitive prices, it is poised to revolutionize markets. (foodinstitute.com)
  • What's new in precision fermentation dairy? (foodnavigator-usa.com)
  • Specifically, the collection will cover the following topics (but are not limited to): the fractionation of lignocellulose, the development of renewable sugars platform, the construction of bioalcohols producing strain, the strengthening of fermentation and downstream separation processes, the waste streams management and valorization, and the upgrading of the bioalcohols. (biomedcentral.com)
  • If you're using a fermentation chamber or other form of chilling, the temperature controller will be able to switch between heating and cooling as needed. (morebeer.com)
  • My primary goals were to create a fermentation chamber that was capable of simultaneously controlling both heating and cooling (dual stage), was multi-functional space, could be easily kept clean, and lacked wires running amok in the chamber. (byo.com)
  • So this fermentation chamber needed to be controlled by a modular unit. (byo.com)
  • While a side-by-side fridge may not seem like an ideal fermentation chamber to most folks, with some nifty modifications, a homebrewer gives one a complete makeover. (byo.com)
  • Knowledge about the fermentation processes is rather new, although it has been used for thousands of years in preparation and conservation. (pigprogress.net)
  • The strain that produces the best results is put into a fermentation tank, where it's fed sugar until it ultimately produces the desired ingredient. (fonterra.com)
  • Sophie Paterson of Lowimpact.org takes a look at the diversity of tastes offered by fermentation, a low-impact form of food preservation which has endured through time and across cultures. (lowimpact.org)
  • While traditional and biomass fermentation involve propagation of microbial cells without any genetic modification, PF relies on reprogramming microbes to produce specific, customised (recombinant) molecules that can serve as new food ingredients. (www.csiro.au)
  • Use of an oxidation-fermentation medium in the identification of yeasts. (cdc.gov)
  • For the best results, pair the Heating Belt with a temperature controller so that heating is only provided when your fermentation drops below your set point. (morebeer.com)
  • The effect of the lees during bottle fermentation for at least 18 months on Champagne is considerable. (wikipedia.org)
  • 63 In invertebrates, fermentation also produces succinate and alanine. (wikipedia.org)
  • Biomass fermentation, on the other hand, makes use of the nutritional qualities of fungal mycelium, and the branching thread-like fibres that typically form the vegetative part of a fungus. (www.csiro.au)
  • As you get more advanced you might find you only need a primary fermentation or you might even add in a third fermentation called tertiary fermentation. (northernbrewer.com)
  • As the name suggests, primary fermentation is the first stage of your beer's fermentation journey. (northernbrewer.com)
  • It's during primary fermentation where your wort actually becomes beer. (northernbrewer.com)
  • According to Jack Ellis, Senior Associate of Agriculture & Food at Cleantech Group, many existing precision fermentation facilities have been designed with pharmaceutical production as a template. (foodinstitute.com)
  • Furthermore, contract manufacturing facilities that are optimized for food production are limited in number, "meaning that precision fermentation startups often have to compete for limited capacity. (foodinstitute.com)
  • Sometimes mistakenly called "synthetics", fermentation-produced nutrition starts with the DNA of the component you'd like to create. (fonterra.com)
  • Fermentation products are considered waste products, since they cannot be metabolized further without the use of oxygen. (wikipedia.org)
  • And by no means is fermentation even limited to the above products, and there's a plethora of information out there if you choose to do the research. (northernbrewer.com)
  • The end-products of the fermentation called metabolites, depend very much on the type of micro- organisms involved. (pigprogress.net)
  • Fermentation is found in more than just beer. (northernbrewer.com)
  • We're mostly here for the fermentation of the almighty beer. (northernbrewer.com)
  • Through centuries of study and beer making , we've been able to dial in the fermentation to produce the best possible results for our beer. (northernbrewer.com)
  • Basic mechanisms for fermentation remain present in all cells of higher organisms. (wikipedia.org)
  • At present, scale is the major limiting factor for precision fermentation. (foodinstitute.com)
  • Precision fermentation uses the same fundamental principles of fermentation that has a long and safe history in supplementing and diversifying our foods. (www.csiro.au)
  • Most malic fermentation takes place in red wines + Chardonnay, and apparently gives then a smoother buttery taste. (thenakedscientists.com)
  • Depending on the feed material used for fermentation, the product is rich in a wide range of flavonoids and other phenolic compounds with antioxidant, anti-microbial and anti-inflammatory activity. (pigprogress.net)
  • A Gram-positive rod was isolated from a commercial grape wine undergoing a sluggish/stuck alcoholic fermentation. (nih.gov)
  • In fact, by 2006 fermentation-derived chymosin occupied as much as 80% of the global market share for rennet. (www.csiro.au)