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Estimated rates of bad breath vary from 6% to 50% of the population. [1] Concern about bad breath is the third most common reason people seek dental care, after tooth decay and gum disease. [2] [3] It is believed to become more common as people age. [1] Bad breath is viewed as a social taboo and those affected may be stigmatized.
Anaerobic bacteria, which do not metabolize oxygen, are a main source for producing volatile sulfur compounds (VSC) which cause bad breath. [ citation needed ] Remedies
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 ...
H. influenzae will only grow on blood agar if other bacteria are present to release these factors from the red blood cells, forming 'satellite' colonies around these bacteria. For example, H. influenzae will grow in the hemolytic zone of Staphylococcus aureus on blood agar plates; the hemolysis of cells by S. aureus releases NAD which is needed ...
Alpha-hemolytic species cause oxidization of iron in hemoglobin molecules within red blood cells, giving it a greenish color on blood agar. Beta-hemolytic species cause complete rupture of red blood cells. On blood agar, this appears as wide areas clear of blood cells surrounding bacterial colonies. Gamma-hemolytic species cause no hemolysis. [11]
Streptococcus salivarius is a species of spherical, gram-positive, facultative anaerobic lactic acid bacteria [1] that is both catalase and oxidase negative. S. salivarius colonizes (usually in chains) the oral cavity and upper respiratory tract of humans just a few hours after birth, making further exposure to the bacteria harmless in most circumstances.
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
While NAD is released into blood agar by red blood cells, hemin is bound to the blood cells and is unavailable to bacteria in this medium which prevents the growth of many Haemophilus species. [6] They are unable to synthesize important parts of the cytochrome system needed for respiration, and they obtain these substances from the heme ...