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Lactococcus Lactis
''Lactococcus lactis'' is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. ''L. lactis'' cells are cocci that group in pairs and short chains, and, depending on growth conditions, appear ovoid with a typical length of 0.5 - 1.5 µm. ''L. lactis'' does not produce spores ( nonsporulating) and are not motile ( nonmotile). They have a homofermentative metabolism, meaning they produce lactic acid from sugars. They've also been reported to produce exclusive L-(+)-lactic acid. However, reported D-(−)-lactic acid can be produced when cultured at low pH. The capability to produce lactic acid is one of the reasons why ''L. lactis'' is one of the most important microorganisms in the dairy industry. Based on its history in food fermentation, ''L. lactis'' has generally recognized as safe (GRAS) status, with few case reports ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Joseph Lister, 1st Baron Lister
Joseph Lister, 1st Baron Lister, (5 April 182710 February 1912) was a British surgeon, medical scientist, experimental pathologist and a pioneer of antiseptic surgery and preventative medicine. Joseph Lister revolutionised the craft of surgery in the same manner that John Hunter revolutionised the science of surgery. From a technical viewpoint, Lister was not an exceptional surgeon, but his research into bacteriology and infection in wounds raised his operative technique to a new plane where his observations, deductions and practices revolutionised surgery throughout the world. Lister's contribution to the fields of physiology, pathology and surgery were four-fold. He promoted the principle of antiseptic surgical care and wound management while working as a surgeon at the Glasgow Royal Infirmary by successfully introducing phenol (then known as carbolic acid) to sterilise surgical instruments, the patient's skin, sutures, the surgeon's hands and the ward. Secondly he r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Small RNA
Small RNA (sRNA) are polymeric RNA molecules that are less than 200 nucleotides in length, and are usually non-coding Non-coding DNA (ncDNA) sequences are components of an organism's DNA that do not encode protein sequences. Some non-coding DNA is transcribed into functional non-coding RNA molecules (e.g. transfer RNA, microRNA, piRNA, ribosomal RNA, and regula .... RNA silencing is often a function of these molecules, with the most common and well-studied example being RNA interference (RNAi), in which endogenously expressed microRNA (miRNA) or exogenously derived small interfering RNA (siRNA) induces the degradation of complementarity (molecular biology), complementary messenger RNA. Other classes of small RNA have been identified, including piwi-interacting RNA (piRNA) and its subspecies rasiRNA, repeat associated small interfering RNA (rasiRNA). Small RNA "is unable to induce RNAi alone, and to accomplish the task it must form the core of the RNA–protein complex termed the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siphoviridae
''Siphoviridae'' is a family of double-stranded DNA viruses in the order ''Caudovirales''. Bacteria and archaea serve as natural hosts. There are 1,166 species in this family, assigned to 366 genera and 22 subfamilies. The characteristic structural features of this family are a nonenveloped head and noncontractile tail. Structure Viruses in ''Siphoviridae'' are non-enveloped, with icosahedral and head-tail geometries (morphotype B1) or a prolate capsid (morphotype B2), and T=7 symmetry. The diameter is around 60 nm. Members of this family are also characterized by their filamentous, cross-banded, noncontractile tails, usually with short terminal and subterminal fibers. Genomes are double stranded and linear, around 50 kb in length, containing about 70 genes. The guanine/cytosine content is usually around 52%. Life cycle Viral replication is cytoplasmic. Entry into the host cell is achieved by adsorption into the host cell. Replication follows the replicative transposition ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
P008
''Lactococcus virus P008'' is a phage specific to ''Lactococcus lactis'', a lactic acid bacteria used in the first stage of making cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, .... P008 and related species are responsible for important loss each year in cheese factories. References Bacteriophages {{Virus-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phage
A bacteriophage (), also known informally as a ''phage'' (), is a duplodnaviria virus that infects and replicates within bacteria and archaea. The term was derived from "bacteria" and the Greek φαγεῖν ('), meaning "to devour". Bacteriophages are composed of proteins that encapsulate a DNA or RNA genome, and may have structures that are either simple or elaborate. Their genomes may encode as few as four genes (e.g. MS2) and as many as hundreds of genes. Phages replicate within the bacterium following the injection of their genome into its cytoplasm. Bacteriophages are among the most common and diverse entities in the biosphere. Bacteriophages are ubiquitous viruses, found wherever bacteria exist. It is estimated there are more than 1031 bacteriophages on the planet, more than every other organism on Earth, including bacteria, combined. Viruses are the most abundant biological entity in the water column of the world's oceans, and the second largest component of biomass ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New York Times
''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid digital media, digital subscribers. It also is a producer of popular podcasts such as ''The Daily (podcast), The Daily''. Founded in 1851 by Henry Jarvis Raymond and George Jones (publisher), George Jones, it was initially published by Raymond, Jones & Company. The ''Times'' has won List of Pulitzer Prizes awarded to The New York Times, 132 Pulitzer Prizes, the most of any newspaper, and has long been regarded as a national "newspaper of record". For print it is ranked List of newspapers by circulation, 18th in the world by circulation and List of newspapers in the United States, 3rd in the U.S. The paper is owned by the New York Times Company, which is Public company, publicly traded. It has been governed by the Sulzberger family since 189 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
State Microbe
A state microbe is a microorganism used as an official state symbol. Several U.S. states have honored microorganisms by nominating them to become official state symbols. The first state to declare an Official State Microbe is Oregon which chose ''Saccharomyces cerevisiae'' (brewer's or baker's yeast) as the Official Microbe of the State of Oregon in 2013 for its significance to the craft beer industry in Oregon. One of the first proponents of State Microbes was microbiologist Moselio Schaechter, who, in 2010, commented on Official Microbes for the American Society for Microbiology's blog "Small Things Considered" as well as on National Public Radio's "All Things Considered". Wisconsin 2009: ''Lactococcus lactis'', proposed, not passed In November 2009, Assembly Bill 556 that proposed designating ''Lactococcus lactis'' as Wisconsin state microbe was introduced by Representatives Hebl, Vruwink, Williams, Pasch, Danou, and Fields; it was cosponsored by Senator Taylor. Although ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wisconsin
Wisconsin () is a state in the upper Midwestern United States. Wisconsin is the 25th-largest state by total area and the 20th-most populous. It is bordered by Minnesota to the west, Iowa to the southwest, Illinois to the south, Lake Michigan to the east, Michigan to the northeast, and Lake Superior to the north. The bulk of Wisconsin's population live in areas situated along the shores of Lake Michigan. The largest city, Milwaukee, anchors its largest metropolitan area, followed by Green Bay and Kenosha, the third- and fourth-most-populated Wisconsin cities respectively. The state capital, Madison, is currently the second-most-populated and fastest-growing city in the state. Wisconsin is divided into 72 counties and as of the 2020 census had a population of nearly 5.9 million. Wisconsin's geography is diverse, having been greatly impacted by glaciers during the Ice Age with the exception of the Driftless Area. The Northern Highland and Western Upland along wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roquefort
Roquefort is a sheep milk cheese from Southern France, and is one of the world's best known blue cheeses. Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of blue mold. It has a characteristic fragrance and flavor with a notable taste of butyric acid; the blue veins provide a sharp tang. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between , and is about thick. Each kilogram of finished cheese requires about 4.5 liters of milk to produce. In France, Roquefort is often called the "King of Cheeses" or the "Cheese of Kings", although those names are also used for other cheeses. History Legend has it that the cheese was discovered when a y ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parmesan
Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' is the Italian adjective for Parma and ''Reggiano'' that for Reggio Emilia). In addition to Reggio Emilia and Parma, it is also produced in the part of Bologna west of the River Reno and in Modena (all of the above being located in the Emilia-Romagna region), as well as in the part of Mantua (Lombardy) which is on the south bank of the River Po. Both "Parmigiano Reggiano" and "Parmesan" are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. Outside the EU, the name "Parmesan" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO ''Parmigiano Reggiano''. It has been called the " King of Cheeses". Parmigiano Reggiano Production ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gruyère Cheese
Gruyère (, , ; german: Greyerzer) is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the ''appellation d'origine contrôlée'' (AOC), which became the ''appellation d'origine protégée'' (AOP) as of 2013. Gruyère is classified as a Swiss-type or Alpine cheese and is sweet but slightly salty, with a flavour that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. When fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture. Unlike Emmental, with which it is often confused, modern Gruyère has few if any eyes, although in the 19th century, this was not always the case. It is the most popular Swiss cheese in Switzerland, and in most of Europe. Uses Gruyère cheese is generally known as one of the fines ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colby Cheese
Colby is a semi-hard orange cheese made from cow's milk. It is named after the city of Colby, Wisconsin, US, where it was first developed in 1885 and quickly became popular. Colby is manufactured in a similar process as cheddar cheese. Instead of the cheddaring process, however, the whey is partially drained after the curd is cooked, and cold water is added to decrease the temperature of the mixture. Traditionally, Colby has an open texture with irregular holes and is pressed into a cylindrical form called a longhorn. The washed-curd process results in a cheese with a mild flavor that is moister and softer than cheddar. Colby is typically used in snacks, sandwiches, and salads. Derivatives include Colby-Jack, a marble cheese produced by mixing Colby and Monterey Jack curds, and Pinconning cheese, a style of Colby that was developed in Michigan. The city of Colby considers the cheese an important part of its history and organizes an annual festival to promote Colby cheese, and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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