Lactobacillus sanfranciscensis: Lactobacillus sanfranciscensis (formerly L. sanfrancisco) is a species of lactic acid bacteria that helps give sourdough bread its characteristic taste.Abiotrophia: Abiotrophia is a genus of lactic acid bacteria, a family in the phylum Firmicutes (Bacteria).Leuconostoc mesenteroides: Leuconostoc mesenteroides is a bacterial species sometimes associated with fermentation, under conditions of salinity and low temperatures (such as lactic acid production in fermented sausages). When grown in sucrose solution, it converts the sugar to dextrans having mostly alpha 1,6 linkages, but 1,2, 1,3, and 1,4 linkages are also present.Pediococcus: Pediococcus is a genus of Gram-positive lactic acid bacteria, placed within the family of Lactobacillaceae. They usually occur in pairs or tetrads, and divide along two planes of symmetry, as do the other lactic acid cocci genera Aerococcus and Tetragenococcus.Lactic acid fermentationLactobacillus plantarum: Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in many fermented food products as well as anaerobic plant matter. It is also present in saliva (from which it was first isolated).M17 agar: This bacterial growth medium was developed in 1971 for Lactococcus species isolated from milk products. It was originally called M16 medium,Lowrie, R.ActoBiotics: ActoBiotics (a registered trademark) consist of food-grade bacteria (Lactococcus lactis), genetically engineered to synthesize and secrete therapeutic proteins and peptides in situ. ActoBiotics are delivered to patients via oral administration instead of injection, and specifically target receptors and cells localized in gastrointestinal (GI) tissues.Lactobacillus acidophilus: Lactobacillus acidophilus (New Latin 'acid-loving milk-bacterium') is a species of gram positive bacteria in the genus Lactobacillus. L.Lactobacillus delbrueckii subsp. bulgaricus: Lactobacillus delbrueckii subsp. bulgaricus (until 2014 known as Lactobacillus bulgaricus) is one of several bacteria used for the production of yogurt.Alkaliphile: Alkaliphiles are a class of extremophilic microbes capable of survival in alkaline (pH roughly 8.5-11) environments, growing optimally around a pH of 10.Yakult: is a probiotic dairy product made by fermenting a mixture of skimmed milk with a special strain of the bacterium Lactobacillus casei Shirota. It was created by Japanese scientist Minoru Shirota, who graduated from the Medical School of Kyoto University in 1930.Bifidobacterium longum: Bifidobacterium longum is a gram-positive, catalase-negative, rod-shaped bacterium present in the human gastrointestinal tract and one of the 32 species that belong to the genus Bifidobacterium. It is a micro-aerotolerant anaerobe and considered to be one of the earliest colonizers of the gastrointestinal tract of infants.Aerococcus sanguinicola: Aerococcus sanguinicola is a member of the bacterial genus Aerococcus and is a gram-positive, catalase negative, coccus growing in clusters. This species was defined in 2001 and has since then been increasingly recognized as a pathogen causing urinary tract infections and also invasive infections including infective endocarditis.Mutaflor: Mutaflor is a probiotic consisting of a viable non-pathogenic bacteria strain named Escherichia coli Nissle 1917.Mutaflor Information page "The Escherichia coli strain Nissle 1917-designated DSM 6601 in the German Collection for Microorganisms in Braunschweig is one of the best-examined and therapeutically relevant bacterial strains worldwide" as claimed by the manufacturerManufacturers WebsiteEyes (cheese): Eyes are the round holes that are a characteristic feature of Swiss-type cheeseP.L.Bacteriocin: Bacteriocins are proteinaceous toxins produced by bacteria to inhibit the growth of similar or closely related bacterial strain(s). They are phenomenologically analogous to yeast and paramecium killing factors, and are structurally, functionally, and ecologically diverse.Crustless bread: Crustless bread is bread without crusts. Panko is made from such a bread, which is produced by passing an electric current through the dough.Acetic acid bacteria: Acetic acid bacteria (AAB) derive their energy from the oxidation of ethanol to acetic acid during fermentation. They are gram-negative, aerobic, rod-shaped bacteria.Lactic acidosisLactotripeptides: Lactotripeptides are two naturally occurring milk peptides: Isoleucine-Proline-Proline (IPP) and Valine-Proline-Proline (VPP). These lactotripeptides are derived from casein, which is a milk protein also found in dairy products. Although most normal dairy products contain lactotripeptides, they are inactive within the original milk proteins. Dairy peptides can be effectively released through enzymatic predigestion – a process by which milk protein is enzymatically broken down into smaller pieces. Some clinical studies have suggested that these lactotripeptides help promote healthy blood pressure levels as part of a healthy diet and lifestyle.Hirata H, Nakamura Y, Yada H, Moriguchi S, Kajimoto O, Takahashi T. Clinical Effects of New Sour Milk Drink in Mild or Moderate Hypertensive Subjects.J New Rem & Clin 2002;51:61-9.{{cite journal |author=Masuda O, Nakamura Y, Takano T |title=Antihypertensive peptides are present in aorta after oral administration of sour milk containing these peptides to spontaneously hyCharlotte Canning, Countess Canning: Charlotte Canning, Countess Canning (31 March 1817–18 November 1861), one of the most prolific women artists in India, was the wife of Charles Canning, 1st Earl Canning. Two portfolios in the Victoria and Albert Museum in London contain some three hundred and fifty watercolours by her, the result of four major tours in India.Streptococcus dysgalactiae: Streptococcus dysgalactiae is a species of Streptococcus.Rumford furnace: A Rumford furnace is a kiln for the industrial scale production in the 19th century of calcium oxide, popularly known as quicklime or burnt lime. It was named after its inventor, Benjamin Thompson, also known as Count Rumford, and is sometimes called a Rüdersdorf furnace after the location where it was first built and from where the design rapidly spread throughout Europe.Preservative: A preservative is a substance that is added to products such as foods, pharmaceuticals, paints, biological samples, wood, beverages etc. to prevent decomposition by microbial growth or by undesirable chemical changes.Eagle's minimal essential medium: Eagle's minimal essential medium (EMEM) is a cell culture medium developed by Harry Eagle that can be used to maintain cells in tissue culture.Rice wineLactate dehydrogenase elevating virus: Lactate dehydrogenase elevating virus, or LDV for short, belongs to part of the arteriviridae family and the nidovirales order. Also included in the nidovirales order are the coronaviridae.Oenococcus oeni: Oenococcus oeni (known as Leuconostoc oeni until 1995) is a Gram-positive bacteria species in the genus of Oenococcus. It used to be the only species in the genus; in 2006, the species Oenococcus kitaharae was identified.Monocarboxylate transporter: Monocarboxylate transporters, or MCTs, constitute a family of proton-linkedAmplified Ribosomal DNA Restriction Analysis: Amplified rDNA (Ribosomal DNA) Restriction Analysis is the extension of the technique of RFLP (restriction fragment length polymorphism) to the gene encoding the small (16s) ribosomal subunit of bacteria. The technique involves an enzymatic amplification using primers directed at the conserved regions at the ends of the 16s gene, followed by digestion using tetracutter Restriction enzymes.Bologna sausageNisinReuterinSilageActimel: Actimel (also known as DanActive in the United States and Canada) is a 'probiotic' yogurt-type drink produced by the French company Danone. It is sold in 100ml bottles, typically as an 8, 6 or 4 pack, but more recently as a 12 or 16 pack.Self-heating food packaging: Self-heating food packaging (SHFP) is active packaging with the ability to heat food contents without external heat sources or power. Packets typically use an exothermic chemical reaction.DNA sequencer: A DNA sequencer is a scientific instrument used to automate the DNA sequencing process. Given a sample of DNA, a DNA sequencer is used to determine the order of the four bases: G (guanine), C (cytosine), A (adenine) and T (thymine).Coles PhillipsYamaguchi esterification: The Yamaguchi esterification is the chemical reaction of an aliphatic carboxylic acid and 2,4,6-trichlorobenzoyl chloride (TCBC, Yamaguchi reagent) to form a mixed anhydride which, upon reaction with an alcohol in the presence of stoichiometric amount of DMAP, produces the desired ester. It was first reported by Masaru Yamaguchi et al.Branching order of bacterial phyla (Gupta, 2001): There are several models of the Branching order of bacterial phyla, one of these was proposed in 2001 by Gupta based on conserved indels or protein, termed "protein signatures", an alternative approach to molecular phylogeny. Some problematic exceptions and conflicts are present to these conserved indels, however, they are in agreement with several groupings of classes and phyla.NargenicinCarbonization: Carbonization (or carbonisation) is the term for the conversion of an organic substance into carbon or a carbon-containing residue through pyrolysis or destructive distillation. It is often used in organic chemistry with reference to the generation of coal gas and coal tar from raw coal.McIntosh and Filde's anaerobic jar: McIntosh and Filde's anaerobic jar is an instrument used in the production of an anaerobic environment. This method of anaerobiosis as others is used to culture bacteria which die or fail to grow in presence of oxygen (anaerobes).Exogenous bacteria: Exogenous bacteria are microorganisms introduced to closed biological systems from the external world. They exist in aquatic and terrestrial environments, as well as the atmosphere.Obligate aerobe: 300px|thumb|Aerobic and anaerobic [[bacteria can be identified by growing them in test tubes of thioglycollate broth: 1: Obligate aerobes need oxygen because they cannot ferment or respire anaerobically. They gather at the top of the tube where the oxygen concentration is highest.White chocolate: White chocolate is a chocolate derivative. It commonly consists of cocoa butter, sugar and milk solids and is characterized by a pale yellow or ivory appearance.AcidosisPowdered milk: Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content.Glucose transporterAnaerobic glycolysis: Anaerobic glycolysis is the transformation of glucose to pyruvate when limited amounts of oxygen (O2) are available. Anaerobic glycolysis is only an effective means of energy production during short, intense exercise, providing energy for a period ranging from 10 seconds to 2 minutes.Polymer blend: A polymer blend or polymer mixture is a member of a class of materials analogous to metal alloys, in which at least two polymers are blended together to create a new material with different physical properties. Section 3.BioreactorSobrietol: Sobrietol is a North American brand of nutritional supplement marketed as a remedy for hangovers and to prevent symptoms associated with alcohol flush reaction. The list of ingredients includes the enzymes quinoptotein alcohol dehydrogenase (QADH) and quinoprotein aldehyde dehydrogenase (QALDH) from Glucanobacter suboxydans or Acetobacter suboxydans or oxydans, either in purified form or as cell extracts, together with buffering agents and protectants designed to ensure that the enzymes remain biologically active after oral ingestion, and "a source of oxygen in an amount sufficient for the enzymes to metabolize ethanol after administration to a patient.Hydrochloric acidShort-chain fatty acid: Short-chain fatty acids (SCFAs), also referred to as volatile fatty acids (VFAs),"Role of Volatile Fatty Acids in Development of the Cecal Microflora in Broiler Chickens during Growth" at are fatty acids with an aliphatic tail of less than six carbon atoms.Vaccine vial monitor: A vaccine vial monitor (VVM) is a thermochromic label put on vials containing vaccines which gives a visual indication of whether the vaccine has been kept at a temperature which preserves its potency. The labels were designed in response to the problem of delivering vaccines to developing countries where the cold chain is difficult to preserve, and where formerly vaccines were being rendered inactive and administered ineffectively due to their having been denatured by exposure to ambient temperature.Unifine mill: A Unifine mill is a single one-pass impact milling system which produces ultrafine-milled whole-grain wheat flour that requires no grain pre-treatment and no screening of the flour. Like the grist or stone mills that had dominated the flour industry for centuries, the bran, germ, and endosperm elements of grain are processed into a nutritious whole wheat flour in one step.Food storage container: Food storage containers are widespread in use throughout the world and have probably been in use since the first human civilisations.Castleberry's Food Company: Castleberry's Food Company was an Augusta, Georgia-based canned food company founded in the 1920s by Clement Stewart Castleberry with the help of his father Clement Lamar Castleberry and closed permanently in March 2008 by the United States Food and Drug Administration.Ferric uptake regulator family: In molecular biology, the ferric uptake regulator (FUR) family of proteins includes metal ion uptake regulator proteins. These are responsible for controlling the intracellular concentration of iron in many bacteria.Permissive temperature: The permissive temperature is the temperature at which a temperature sensitive mutant gene product takes on a normal, functional phenotype.http://www.Enterococcus faecalis: Enterococcus faecalis – formerly classified as part of the group D Streptococcus system – is a Gram-positive, commensal bacterium inhabiting the gastrointestinal tracts of humans and other mammals. Like other species in the genus Enterococcus, E.Methyl ethyl ketone peroxidePropionibacterium freudenreichii: Propionibacterium freudenreichii is a Gram-positive, non-motile bacterium that plays an important role in the creation of Emmental cheese, and to some extent, Jarlsberg cheese, Leerdammer and Maasdam cheese. Its concentration in Swiss-type cheeses is higher than in any other cheese.Anaerobacter: Anaerobacter are a genus of Gram-positive bacteria related to Clostridium. They are anaerobic chemotrophs and are unusual spore-formers as they produce more than one spore per bacterial cell (up to five spores).Streptococcus mutans: Streptococcus mutans is facultatively anaerobic, Gram-positive coccus-shaped bacterium commonly found in the human oral cavity and is a significant contributor to tooth decay.Biotechnology Industry Organization: The Biotechnology Industry Organization (BIO) is the largest trade organization to serve and represent the biotechnology industry in the United States and around the world.Anna Edney, "Biosciences Defy U.Malate-aspartate shuttle: The malate-aspartate shuttle (sometimes also the malate shuttle) is a biochemical system for translocating electrons produced during glycolysis across the semipermeable inner membrane of the mitochondrion for oxidative phosphorylation in eukaryotes. These electrons enter the electron transport chain of the mitochondria via reduction equivalents to generate ATP.Feminine hygiene: Feminine hygiene (also called menstrual products) is a term used to describe personal care products used by women during menstruation, vaginal discharge, and other bodily functions related to the vulva. Sanitary napkins (American English) / Sanitary towels (British English), tampons, menstrual cups, pantiliners and feminine wipeshttp://www.Reticulum (anatomy): The reticulum is the first chamber in the alimentary canal of a ruminant animal. Anatomically it is considered the smaller portion of the reticulorumen along with the rumen.IsoxanthohumolFructose malabsorption