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The evolution of bacteria has progressed over billions of years since the Precambrian time with their first major divergence from the archaeal / eukaryotic lineage roughly 3.2-3.5 billion years ago. [ 1][ 2] This was discovered through gene sequencing of bacterial nucleoids to reconstruct their phylogeny. Furthermore, evidence of permineralized ...
Bifidobacterium. See text. Bifidobacterium is a genus of gram-positive, nonmotile, often branched anaerobic bacteria. They are ubiquitous inhabitants of the gastrointestinal tract [ 2][ 3] though strains have been isolated from the vagina [ 4] and mouth ( B. dentium) of mammals, including humans.
There are broadly speaking two different types of cell wall in bacteria, that classify bacteria into Gram-positive bacteria and Gram-negative bacteria. The names originate from the reaction of cells to the Gram stain, a long-standing test for the classification of bacterial species. [74]
Salmonella enterica subsp. salamae. Salmonella is a genus of rod-shaped (bacillus) gram-negative bacteria of the family Enterobacteriaceae. The two known species of Salmonella are Salmonella enterica and Salmonella bongori. S. enterica is the type species and is further divided into six subspecies [ 2][ 3] that include over 2,650 serotypes. [ 4]
Listeria grown on agar medium. TEM micrograph of Listeria monocytogenes. Listeria is a genus of bacteria that acts as an intracellular parasite in mammals. By 2024, 28 species had been identified. [ 1][ 2][ 3] The genus is named in honour of the British pioneer of sterile surgery Joseph Lister.
It is the type of bacteria that convert lactose into lactic acid in yogurt, giving it its sour taste. These lactic acid bacteria can carry out either homolactic fermentation , where the end-product is mostly lactic acid, or heterolactic fermentation , where some lactate is further metabolized to ethanol and carbon dioxide [ 22 ] (via the ...
Yeast. Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. [ 1][ 2][ 3] They are estimated to constitute 1% of all described fungal species.
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).