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MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
Malassezia is the sole genus in family Malasseziaceae, which is the only family in order Malasseziales, itself the single member of class Malasseziomycetes. [17]Due to progressive changes in their nomenclature, some confusion exists about the naming and classification of Malassezia yeast species.
Malassezia furfur is a fungus that lives on the superficial layers of the dermis.It generally exists as a commensal organism forming a natural part of the human skin microbiota, but it can gain pathogenic capabilities when morphing from a yeast to a hyphal form during its life cycle, through unknown molecular changes. [2]
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) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
The principle of GMS is the reduction of silver ions, which renders the fungal cell wall black. The fungal cell wall commonly contains polysaccharides. In a GMS procedure, chromic acid is first used to oxidize polysaccharides, generating aldehydes. Then Grocott's alkaline hexamine-silver solution is applied, where the silver ions are reduced to ...
Piroctone olamine (INN; also known as piroctone ethanolamine) is a compound sometimes used in the treatment of fungal infections. [1] Piroctone olamine is the ethanolamine salt of the hydroxamic acid derivative piroctone was first synthesized in 1979 by Schwarzkopf-Henkel (Germany).
Pathogenic fungi are fungi that cause disease in humans or other organisms.Although fungi are eukaryotic, many pathogenic fungi are microorganisms. [1] Approximately 300 fungi are known to be pathogenic to humans; [2] their study is called "medical mycology".
Three varieties of kōji mold are used for making shōchū, each with distinct characteristics. [16] [17] [18]Genichirō Kawachi (1883 -1948), who is said to be the father of modern shōchū and Tamaki Inui (1873 -1946), a lecturer at University of Tokyo succeeded in the first isolation and culturing of aspergillus species such as A. kawachii, A. awamori, and a variety of subtaxa of A. oryzae ...