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  2. Pilus - Wikipedia

    en.wikipedia.org/wiki/Pilus

    A pilus (Latin for 'hair'; pl.: pili) is a hair-like cell-surface appendage found on many bacteria and archaea. [1] The terms pilus and fimbria (Latin for 'fringe'; plural: fimbriae ) can be used interchangeably, although some researchers reserve the term pilus for the appendage required for bacterial conjugation .

  3. Pilin - Wikipedia

    en.wikipedia.org/wiki/Pilin

    The Saf pilin N-terminal extension protein domain helps the pili to form, via a complex mechanism named the chaperone/usher pathway. It is found in all c-u pilins. [8] This protein domain is very important for such bacteria, as without pili formation, they could not infect the host. Saf is a Salmonella operon containing a c-u pilus system. [8]

  4. P fimbriae - Wikipedia

    en.wikipedia.org/wiki/P_fimbriae

    With lengths of 1-2um, the pili can be larger than the diameter of the bacteria itself. [4] The main body of the fimbriae is composed of approx. 1000 copies of the major fimbrial subunit protein PapA, forming a helical rod. [5] The short fimbrial tip is made of the subunits PapK, PapE, PapF and the tip adhesin PapG, which mediates the binding.

  5. List of microorganisms used in food and beverage preparation

    en.wikipedia.org/wiki/List_of_microorganisms...

    meat ham [2] Enterococcus faecalis: bacterium: soy miso [2] Enterococcus faecalis: bacterium: vegetable pickle [2] Enterococcus faecalis: bacterium: meat sausage: Enterococcus faecalis: bacterium: soy sauce [2] Enterococcus faecium: bacterium: cheese [12] Enterococcus faecium: bacterium: meat ham [2] Enterococcus faecium: bacterium: soy miso [2 ...

  6. 10 of the most common food-safety myths, debunked - AOL

    www.aol.com/lifestyle/2015-09-10-10-of-the-most...

    The kinds of bacteria that cause food poisoning do not affect the look, smell, or taste of food. To be safe, FoodSafety.gov's Storage Times chart . 8) Once food has been cooked, all the bacteria ...

  7. Gliding motility - Wikipedia

    en.wikipedia.org/wiki/Gliding_motility

    Three types of gliding motility in bacteria are: a) Type IV pili: A cell attaches its pili to a surface or object in the direction it is traveling.The proteins in the pili are then broken down to shrink the pili pulling the cell closer to the surface or object that was it was attached to.

  8. These influencers, RFK Jr. can't get enough of raw milk. But ...

    www.aol.com/influencers-rfk-jr-cant-enough...

    Raw milk can contain high levels of bacteria, including listeria and a strain of E. coli that can cause kidney failure and death, while milk sold in stores goes through the pasteurization process ...

  9. Chaperone-usher fimbriae - Wikipedia

    en.wikipedia.org/wiki/Chaperone-Usher_fimbriae

    Most species of pathogenic bacteria express more than one type of chaperone/usher system, for example in Pseudomonas aeruginosa there are five different systems. UPEC expresses both the type 1 fimbriae and the P-pilus (pap) which it expresses sequentially possibly to facilitate migration from the bladder (type I fimbriae) to the kidney (pap).