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FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1] Acetobacter aceti: bacterium: vinegar [2] Acetobacter cerevisiae: bacterium: beer [3] Acetobacter fabarum: bacterium: chocolate [2] Acetobacter fabarum: bacterium: coffee [2] Acetobacter lovaniensis: bacterium: vegetable pickle [2] Acetobacter malorum: bacterium: vinegar [2 ...
Ethanol fermentation cycle. Fermentation is a biochemical process during which yeast and certain bacteria convert sugars to ethanol, carbon dioxide, as well as other metabolic byproducts. [12] [13] The fermentation pathway involves pyruvate formed from yeast in the EMP pathway, while some bacteria obtain pyruvate through the ED pathway. [12]
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
Microbiology (from Ancient Greek μῑκρος (mīkros) 'small' βίος (bíos) 'life' and -λογία () 'study of') is the scientific study of microorganisms, those being of unicellular (single-celled), multicellular (consisting of complex cells), or acellular (lacking cells).
A variety of food colorings, added to beakers of water. Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking.
Chlamydia trachomatis (/ k l ə ˈ m ɪ d i ə t r ə ˈ k oʊ m ə t ɪ s /) is a Gram-negative, anaerobic bacterium responsible for chlamydia and trachoma. C. trachomatis exists in two forms, an extracellular infectious elementary body (EB) and an intracellular non-infectious reticulate body (RB). [2]
The bacteria can also cause pneumonia, other respiratory illnesses and urinary tract infections. [10] [11] An easy way to differentiate between different types of coliform bacteria is by using an eosin methylene blue agar plate. [12]
Most E. coli strains are harmless, but pathogenic varieties cause serious food poisoning, septic shock, meningitis, or urinary tract infections in humans. [ 1 ] [ 2 ] Unlike normal flora E. coli , the pathogenic varieties produce toxins and other virulence factors that enable them to reside in parts of the body normally not inhabited by E. coli ...