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An uncoupler or uncoupling agent is a molecule that disrupts oxidative phosphorylation in prokaryotes and mitochondria or photophosphorylation in chloroplasts and cyanobacteria by dissociating the reactions of ATP synthesis from the electron transport chain.
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 ...
PEPCK acts in plants that undergo C 4 carbon fixation, where its action has been localized to the cytosol, in contrast to mammals, where it has been found that PEPCK works in mitochondria. [ 19 ] Although it is found in many different parts of plants, it has been seen only in specific cell types, including the areas of the phloem .
Cellular respiration is a vital process that occurs in the cells of all [[plants and some bacteria ]]. [2] [better source needed] Respiration can be either aerobic, requiring oxygen, or anaerobic; some organisms can switch between aerobic and anaerobic respiration. [3] [better source needed]
In the bacteria, oxidative phosphorylation in Escherichia coli is understood in most detail, while archaeal systems are at present poorly understood. [58] The main difference between eukaryotic and prokaryotic oxidative phosphorylation is that bacteria and archaea use many different substances to donate or accept electrons.
Microbial metabolism is the means by which a microbe obtains the energy and nutrients (e.g. carbon) it needs to live and reproduce.Microbes use many different types of metabolic strategies and species can often be differentiated from each other based on metabolic characteristics.
“Mitochondria play a vital role in cellular energy production, metabolism, and immune response. By understanding how mitochondrial dysfunction contributes to Crohn’s disease, researchers can ...
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 ...