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Sambuca (Italian: [samˈbuːka]) is an Italian anise-flavoured liqueur. Its most common variety is often referred to as "white sambuca" to differentiate it from other varieties that are deep blue ("black sambuca") or bright red ("red sambuca"). [1] Like other anise-flavoured liqueurs, the ouzo effect is sometimes observed when combined with water.
The temperature and pH of saliva makes it conducive for bacteria to survive in the oral cavity. Bacteria in the oral cavity include Streptococcus mutans, Porphyromonas gingivalis, and Staphylococcus. [15] S. mutans is the main component of the oral microbiota. [15] A healthy oral microbiome decreases oral infections and promotes a healthy gut ...
Purification of water from underground aquifers, called ground water, may skip some of these steps as ground water tends to have fewer contaminants than surface water. The last step, disinfection, is primarily responsible for the reduction of pathogenic viruses to safe levels in all drinking water sources.
The origins of the name Sambuca are uncertain. The main assumptions: from the Greek stringed instrument Sambuca; or from Sambucus, commonly referred to as elderberry plants, widespread since antiquity in the valley of Lake Arancio. [citation needed] Leonardo Sciascia breaks down the name Sambuca in As-Sambuqah and interprets it as a "remote ...
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 ]
It is estimated viruses kill 20% of this biomass each day and that there are 15 times as many viruses in the oceans as there are bacteria and archaea. Viruses are the main agents responsible for the rapid destruction of harmful algal blooms , [ 40 ] which often kill other marine life. [ 54 ]
When the prebiotic concept was first introduced in 1995, the primary focus was on the effects that prebiotics confer on Bifidobacteria and Lactobacillus. [3] [4] [18] With improved mechanistic techniques in recent years, the current prebiotic targets have expanded to a wider range of microbes, including Roseburia spp., Eubacterium spp., Akkermansia spp., Christensenella spp., Propionibacterium ...
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 ...