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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 ...
This is a list of bacteria that are significant in medicine. For viruses, ... List of bacteria genera; List of human diseases associated with infectious pathogens
Graphic depicting the human skin microbiota, with relative prevalences of various classes of bacteria. The human microbiome is the aggregate of all microbiota that reside on or within human tissues and biofluids along with the corresponding anatomical sites in which they reside, [1] [2] including the gastrointestinal tract, skin, mammary glands, seminal fluid, uterus, ovarian follicles, lung ...
Corynebacterium glutamicum is one of the most important bacterial species with an annual production of more than two million tons of amino acids, mainly L-glutamate and L-lysine. [29] Since some bacteria have the ability to synthesize antibiotics, they are used for medicinal purposes, such as Streptomyces to make aminoglycoside antibiotics. [30]
In fact, in 2021, researchers found that out of more than 150 foods studied, the popular beverage showed the strongest link to gut microbiome composition, particularly levels of Lawsonibacter ...
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Human interactions with microbes include both practical and symbolic uses of microbes, and negative interactions in the form of human, domestic animal, and crop diseases. Practical use of microbes began in ancient times with fermentation in food processing ; bread , beer and wine have been produced by yeasts from the dawn of civilisation, such ...
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).