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A well-established example of bacterial aging is Caulobacter crescentus.This bacterium begins its life as a motile swarmer cell. Once it has found a suitable substrate, the swarmer cell will differentiate into a non-motile stalked cell.The asymmetrically dividing cells then show signs of detrimental genetic variation as they divide. [9]
Senescence (/ s ɪ ˈ n ɛ s ə n s /) or biological aging is the gradual deterioration of functional characteristics in living organisms. Whole organism senescence involves an increase in death rates or a decrease in fecundity with increasing age, at least in the later part of an organism's life cycle .
Why does biological aging occur? There are a number of hypotheses as to why senescence occurs including those that it is programmed by gene expression changes and that it is the accumulative damage of biological structures, particularly damage to DNA .
SASP is heterogenous, with the exact composition dependent upon the senescent-cell inducer and the cell type. [4] [8] Interleukin 12 (IL-12) and Interleukin 10 (IL-10) are increased more than 200-fold in replicative senescence in contrast to stress-induced senescence or proteosome-inhibited senescence where the increases are about 30-fold or ...
Some bacteria are responsible for the spoilage of food. When bacteria breaks down the food, acids and other waste products are generated in the process. [2] While the bacteria itself may or may not be harmful, the waste products may be unpleasant to taste or may even be harmful to one's health. [3]
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.
Negligible senescence is a term coined by biogerontologist Caleb Finch to denote organisms that do not exhibit evidence of biological aging , such as measurable reductions in their reproductive capability, measurable functional decline, or rising death rates with age. [1]
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 ...