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A coccus (plural cocci, from the Latin coccinus (scarlet) and derived from the Greek kokkos (berry)), is any microorganism (usually bacteria) [1] whose overall shape is spherical or nearly spherical. [2] [3] [4] Coccus refers to the shape of the bacteria and can contain multiple genera, such as staphylococci or streptococci. Cocci can grow in ...
Bacterial morphological plasticity refers to changes in the shape and size that bacterial cells undergo when they encounter stressful environments. Although bacteria have evolved complex molecular strategies to maintain their shape, many are able to alter their shape as a survival strategy in response to protist predators, antibiotics, the immune response, and other threats.
According to some definitions, the term is used to describe Gram-negative bacteria. [3] [4] According to other definitions, the term also encompasses yeasts. [5] [6] The name spheroplast stems from the fact that after the microbe's cell wall is digested, membrane tension causes the cell to acquire a characteristic spherical shape. [4]
Bacteria are often referred to as having a 'spherical' shape. Bacteria are categorized based on their shapes into three classes: cocci (spherical-shaped), bacillus (rod-shaped) and spirochetes (spiral-shaped) cells. In reality, this is a severe over-simplification as bacterial cells can be curved, bent, flattened, oblong spheroids and many more ...
Bacteria come in a wide variety of shapes. Perhaps the most elemental structural property of bacteria is their morphology (shape). Typical examples include: coccus (circle or spherical) bacillus (rod-like) coccobacillus (between a sphere and a rod) spiral (corkscrew-like) filamentous (elongated)
Streptococcus is a genus of gram-positive or spherical bacteria that belongs to the family Streptococcaceae, within the order Lactobacillales (lactic acid bacteria), in the phylum Bacillota. [2] Cell division in streptococci occurs along a single axis , thus when growing they tend to form pairs or chains, which may appear bent or twisted.
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The lactic acid bacteria (LAB) are either rod-shaped (), or spherical (), and are characterized by an increased tolerance to acidity (low pH range).This aspect helps LAB to outcompete other bacteria in a natural fermentation, as they can withstand the increased acidity from organic acid production (e.g., lactic acid).
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