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Gelatinase enzymes can be found in a number of eukaryotes, including mammals, and birds; bacteria including Pseudomonas aeruginosa and Serratia marcescens), and fungi, but may have variations among species based on identification and function of the gelatinase type.
MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
In bacteria and fungi, exoenzymes play an integral role in allowing the organisms to effectively interact with their environment. Many bacteria use digestive enzymes to break down nutrients in their surroundings. Once digested, these nutrients enter the bacterium, where they are used to power cellular pathways with help from endoenzymes. [9]
Jelly fungi are a paraphyletic group of several heterobasidiomycete fungal orders from different classes of the subphylum Agaricomycotina: Tremellales, Dacrymycetales, Auriculariales and Sebacinales. [ 1 ] [ 2 ] These fungi are so named because their foliose , irregularly branched fruiting body is, or appears to be, the consistency of jelly.
An endoenzyme, or intracellular enzyme, is an enzyme that functions within the cell in which it was produced. [1] Because the majority of enzymes fall within this category, the term is used primarily to differentiate a specific enzyme from an exoenzyme. It is possible for a single enzyme to have both endoenzymatic and exoenzymatic functions ...
Fungi host endohyphal bacteria; [112] the effects of the bacteria are not well studied. Many such fungi in turn live within plants. [112] These fungi are otherwise known as fungal endophytes. It is hypothesized that the fungi offers a safe haven for the bacteria, and the diverse bacteria that they attract create a micro-ecosystem. [113]
For example, while bacterial cell membranes are made from phosphoglycerides with ester bonds, Achaean membranes are made of ether lipids. [43] Archaea were originally described as extremophiles living in extreme environments , such as hot springs , but have since been found in all types of habitats . [ 44 ]
bacteria (for cheese, yogurt, kephir, buttermilk, sour cream, kombucha tea, spirulina) Lactic acid bacteria: Fermentation of dairy, plants, and meats. [3] Lactobacillus delbrueckii: Production of yogurt (Bulgaria). [3] Lactococcus casei: Production of cheese (with a fruity flavor). [3] Lactococcus helveticus: Production of cheese, including ...