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Polyphasic taxonomy of acetic acid bacteria: An overview of the currently applied methodology, 2008 Int. J. Food Microbiol. Volume 125, Issue 1, Pages 2–14 Biotechnological applications of acetic acid bacteria, 2008, Critical Reviews in Biotechnology, Volume 28, Issue 2, 101-124
Once clots have formed, other drugs can be used to promote thrombolysis or clot breakdown. Streptokinase, an enzyme produced by streptococcal bacteria, is one of the oldest thrombolytic drugs. [14] This drug can be administered intravenously to dissolve blood clots in coronary vessels. However, streptokinase causes systemic fibrinolytic state ...
Coagulation can physically trap invading microbes in blood clots. Also, some products of the coagulation system can contribute to the innate immune system by their ability to increase vascular permeability and act as chemotactic agents for phagocytic cells. In addition, some of the products of the coagulation system are directly antimicrobial.
Atlantic horseshoe crab Limulus polyphemus. Limulus amebocyte lysate (LAL) is an aqueous extract of motile blood cells from the Atlantic horseshoe crab Limulus polyphemus.LAL reacts with bacterial endotoxins such as lipopolysaccharides (LPS), which are components of the bacterial capsule, the outermost membrane of cell envelope of gram-negative bacteria.
Thrombosis (from Ancient Greek θρόμβωσις (thrómbōsis) 'clotting') is the formation of a blood clot inside a blood vessel, obstructing the flow of blood through the circulatory system. When a blood vessel (a vein or an artery) is injured, the body uses platelets (thrombocytes) and fibrin to form a blood clot to prevent blood loss ...
Trypsin can also be used to dissolve blood clots in its microbial form and treat inflammation in its pancreatic form. In veterinary medicine, trypsin is an ingredient in wound spray products, such as Debrisol, to dissolve dead tissue and pus in wounds in horses, cattle, dogs, and cats.
It helps to imagine food as a spectrum: At one end, you have nutrient-dense, anti-inflammatory foods (think: colorful vegetables, berries, high-quality olive oil, fatty fish, nuts, seeds, and ...
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 ...