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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 ...
Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera (see § Taxonomy below).
They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among the first life forms to appear on Earth, and are present in most of its habitats. Bacteria inhabit soil, water, acidic hot springs, radioactive waste, and the deep biosphere of Earth's crust.
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 ...
In France, sauerkraut is the main ingredient of the Alsatian meal choucroute garnie ( French for "dressed sauerkraut"), sauerkraut with sausages (Strasbourg sausages, smoked Morteau or Montbéliard sausages), charcuterie (bacon, ham, etc.), and often potatoes . In Chile it is called chucrut and is a common topping for sandwiches and hotdogs ...
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).
Escherichia coli ( / ˌɛʃəˈrɪkiə ˈkoʊlaɪ / ESH-ə-RIK-ee-ə KOH-lye) [1] [2] is a gram-negative, facultative anaerobic, rod-shaped, coliform bacterium of the genus Escherichia that is commonly found in the lower intestine of warm-blooded organisms. [3] [4] Most E. coli strains are harmless, but some serotypes such as EPEC, and ETEC are ...
Microbial toxins are toxins produced by micro-organisms, including bacteria, fungi, protozoa, dinoflagellates, and viruses. Many microbial toxins promote infection and disease by directly damaging host tissues and by disabling the immune system. Endotoxins most commonly refer to the lipopolysaccharide (LPS) or lipooligosaccharide (LOS) that are ...